Zesty Crab Cake Sandwiches

Fresh lime juice and zest add extra zip to tender crab cakes served with jazzed-up ranch dressing and freshly made coleslaw!

2-3 limes 1 egg 2 cans (6 oz. each) crabmeat, such as Bumble Bee, drained, squeezed dry

1 slice (1 1/2 oz.) firm white bread, coarsely torn, about 1 cup

2 scallions, chopped, 1/3 cup

1/4 cup finely chopped red pepper

2 Tbs. + 1/2 cup refrigerated ranch dressing & dip, such as Litehouse Homestyle

Pinch cayenne pepper, optional

2 cups packaged fresh coleslaw mix 4 hamburger buns, toasted 1 cup baby spinach Fries and lime wedges, optional

Preheat oven to 400°F. Coat rimmed baking sheet with cooking spray. Grate 3 tsp. zest and squeeze 1 Tbs. + 2 tsp. juice from limes into separate bowls.

In another bowl, beat egg; stir in crabmeat, torn bread, scallions, pepper, 2 Tbs. dressing, 1 Tbs. lime juice and 1 tsp. zest. Shape into 4 (3 1/2" wide) patties, about 1/2 cup mixture per patty. Transfer to baking sheet. Cover with plastic wrap; refrigerate until firm, about 1 1/2 hours.

Combine remaining 1/2 cup dressing, 2 tsp. zest, 2 tsp. juice and cayenne. In separate bowl, toss coleslaw with half of dressing; reserve remaining mixture.

Preheat oven to 400°F. Coat patties with cooking spray. Bake 15 minutes or until cooked through. Serve on buns with reserved dressing, spinach and coleslaw. If desired, serve with fries and lime.