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Publix Simple Meals

Southern-Style Crab Cakes With Cool Lime Sauce and Dijon Asparagus

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


--
Prepare crab cakes and begin to cook - 20 minutes



--
Prepare asparagus; complete crab cakes and serve - 15 minutes



Southern-Style Crab Cakes With Cool Lime Sauce

Ingredients

1/4 cup light sour cream

1 cup light mayonnaise, divided

2 tablespoons country-style Dijon mustard, divided

juice of 1 lime, divided

1/4 cup green onions, coarsley chopped

1 (.7-oz) packet zesty Italian dressing mix

26 round buttery crackers, divided

2 (8-oz) cups lump crabmeat

cooking spray

Prep


-- Prepare sauce by combining sour cream, 1/2 cup mayonnaise, 1 tablespoon mustard, and juice of one-half lime. Chill until ready to serve.

-- Chop onions; place in large bowl.




Steps


1. Squeeze juice of remaining one-half lime over green onions. Stir in dressing mix and remaining each 1/2 cup mayonnaise and 1 tablespoon mustard.

2. Crush thirteen crackers while adding to mayonnaise mixture. Add crabmeat and mix well. Shape into eight 3/4-inch thick patties (wash hands).

3. Preheat large sauté pan on medium-high 2-3 minutes. Crush remaining thirteen crackers onto plate. Remove pan from heat and coat with cooking spray. Lightly coat patties with crackers, then place in pan; cook 12-15 minutes, turning once, or until golden and thoroughly heated. Serve crab cakes with sauce.


Dijon Asparagus

Ingredients

1 lb asparagus

1 teaspoon water

2 teaspoons country-style Dijon mustard

2 teaspoons light sour cream

1/4 teaspoon seasoned salt

Prep

Cut asparagus into 2-inch pieces, removing tough root end; place in microwave-safe bowl.


Steps


1. Add water and cover; microwave on HIGH 5 minutes, stirring once.

2. Drain asparagus and return to bowl; stir in mustard, sour cream, and seasoned salt. Serve.


Aprons Advice


-- Complete your meal with potatoes, a crusty baguette, and pineapple upside-down cake for dessert.

-- If you choose to use canned crabmeat, soak it in ice water 10 minutes, then drain/pat dry. This will help the crabmeat taste fresher.


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Southern-Style Crab Cakes With Cool Lime Sauce

CALORIES (per 1/4 recipe) 690kcal; FAT 53g; CHOL 160mg; SODIUM 1630mg; CARB 19g; FIBER 1g; PROTEIN 29g; VIT A 4%; VIT C 15%; CALC 20%; IRON 10%

Dijon Asparagus

CALORIES (per 1/4 recipe) 20kcal; FAT 0g; CHOL 0mg; SODIUM 260mg; CARB 3g; FIBER 1g; PROTEIN 1g; VIT A 10%; VIT C 8%; CALC 2%; IRON 2%