Pucker Up! 15 Ways with Lime

Try our 15 Ways with Lime for everything from cocktails and appetizers to main meals and desserts.

White Chocolate-Key Lime Pie
Photo: Howard L. Puckett























Ingredients
1 cup whipping cream
1 (11-oz.) package white chocolate morsels
1 Tbsp. sour cream
1 tsp. grated lime rind
1/3 cup fresh Key lime or lime juice
1 (9-inch) ready-made graham cracker crust or your favorite prepared recipe
Garnish: lime slices

Preparation
Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired.

Related: 20 Super Salmon Recipes

Maine Crab Cakes with Lime Aïoli
Photo: Deborah Whitlaw Llewellyn























Ingredients
1/2 pound lump crabmeat, drained
3/4 cup panko (Japanese breadcrumbs), divided
2 Tbsp. fine, dry breadcrumbs
2 Tbsp. sliced green onion
1 Tbsp. finely chopped fresh flat-leaf parsley
1 1/2 tsp. finely chopped fresh tarragon
1 1/2 tsp. finely chopped fresh cilantro
1/4 tsp. smoked paprika
1/8 to 1/4 tsp. ground red pepper
1/8 tsp. kosher salt
1 large egg white, lightly beaten
3 Tbsp. heavy cream
2 Tbsp. mayonnaise
1 Tbsp. canola oil
Lime Aïoli
Chives

Lime Aïoli
Process 3 garlic cloves in food processor until minced. Add 2 large egg yolks, 1 tsp. grated lime rind, 1 Tbsp. fresh lime juice, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper; process until smooth. With processor running, pour 1/2 cup vegetable oil through food chute in a slow, steady stream, and process until blended. Add water to thin, if necessary.

Preparation
Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.

Shape mixture into 8 cakes (about 2 Tbsp. each). Carefully dredge patties in remaining 1/2 cup panko. Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.

Related: Filling Seafood Sandwiches

Key Lime Margarita
Photo: Jennifer Davick























Ingredients
Lime wedge
Coarse salt
2 oz. (1/4 cup) fresh Key lime juice
1 oz. (2 Tbsp.) agave nectar or simple syrup
1 1/2 oz. (3 Tbsp.) tequila
1/2 oz. (1 Tbsp.) premium orange liqueur

Preparation
Rub rim of a rocks or margarita glass with lime wedge, then dip in coarse salt.
Combine Key lime juice and remaining ingredients in an ice-filled shaker. Shake vigorously, and pour into prepared glass.

Related: Island-Inspired Cocktails

Grilled Lime Scampi
Photo: Jean Allsopp























Ingredients
1 pound peeled and deveined large shrimp
1/3 cup fresh lime juice, divided
1 Tbsp. olive oil
1/2 cup butter
2 green onions, chopped
3 garlic cloves, minced
1/4 cup white wine
Pinch of cayenne pepper
1/4 tsp. salt

Preparation
Combine shrimp, 1/4 cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.
Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.

Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately.

Find the rest: 15 Ways with Lime

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