Southern-Style Crab Cakes with Cool Lime Sauce

Ingredients

• 12 oz crab meat flaked drained canned
• 0.3 cup knudsen cream sour
• 2 Tbsp grey poupon country dijon mustard 
• 1  green onion chopped
• 1  lime zest divided
• 1 cup real mayo mayonnaise divided kraft
• 0.7 oz env. seasons dressing mix italian good
• 25  ritz crackers divided crushed finely

Equipment

• bowl
• frying pan

Directions

1. Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended.
2. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
3. Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
4. Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until browned on both sides and heated through. Meanwhile, mix sour cream, lime zest, remaining mayo and lime juice.
5. Serve crab cakes with lime sauce.