Ingredients

• 1 lime, for juice
• ¼ cup light sour cream
• 1 cup light mayonnaise, divided
• 2 tablespoons country-style Dijon mustard, divided
• ¼ cup green onions, coarsely chopped
• 1 (0.6-oz) packet zesty Italian dressing mix
• 26 round buttery crackers, divided
• 2 (8-oz) cups crabmeat
• Cooking spray

Prep

• Prepare sauce by combining sour cream, ½ 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 lime for juice (2 tablespoons). Prepare sauce by combining sour cream, ½ cup mayonnaise, 1 tablespoon mustard, and 1 tablespoon lime juice; chill until ready to serve.
2. Chop green onions, then place in large bowl; add remaining 1 tablespoon lime juice. Stir in dressing mix and remaining ½ cup mayonnaise and 1 tablespoon mustard.
3. Crush 13 crackers and add to mayonnaise mixture; stir in crabmeat and mix well. Shape mixture into 8 (¾-inch-thick) patties (wash hands).
4. Preheat large sauté pan on medium-high 2–3 minutes. Crush remaining 13 crackers onto plate. Remove pan from heat and coat with spray. Lightly coat patties with crushed crackers, then place in pan; cook 12–15 minutes, turning once, or until golden and thoroughly heated. Serve crab cakes with sauce.

Ingredients

• 1 lb asparagus
• 1 teaspoon water
• 2 teaspoons country-style Dijon mustard
• 2 teaspoons light sour cream
• ¼ 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 for 5 minutes, stirring once.
2. Drain asparagus and return to bowl; stir in mustard, sour cream, and seasoned salt. Serve.