This past friday we decided to hit the freezer and clean out a few of the older frozen goodies. Well, we found 2 shrimp platters, the small variety, and a package of crab legs, the imitation kind. OK, so not the real thing. However, after a pleasant and delicious evening of the shrimp and crab with a beautiful Manhattan, we had a little left over and not quite enough for another meal. So. out with the old Professors cook book, which is a menagerie of recipees of other notables, some famous and some not so famous.
This recipee is from Kraft and is served with a Cool Lime sauce. It kicks and is delicious.

1 lime
1 cup of mayo, divided
1 dry italian salad dressing mix
2 tblsp of Grey Poupon Dijon Mustard
crab meat(12 Oz.) I ADD WHATEVER I GOT PLUS THE SHRIMP THAT IS CUT INTO SMALL PIECES)
25 ritz crackers.(Again, add as you need)
2 tblsp of chopped green onion. 1/4 cup sour cream.

In a separate bowl, grate the lime and mix 1/2 the lime juice with 1/2 cup of mayo, the italian seasoning mix and the mustard. Add crabmeat and shrimp and mix lightly. Add 1/2 of the Ritz crackers that are pounded out into a fine mixture, like consistency of bread crumbs.
Shape into your crab cake, size depends on you.
In a non stick skillet, cook for a few minutes per side until brown and golden. Meanwhile, mix remaining 1/2 cup of mayo, 1/4 cup of sour cream,juice of a lime and the grated lime. Mix all together. Serve with crab cakes.
We found this to be one fine,cooling, flavor and will serve to our friends on the appropriate occasion.
Try it as I believe that you will enjoy.