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Louisiana Crab Cakes
Courtesy of Kraft Kitchens
Servings: 5
Prep Time: 20 Min. Cook Time: 6 Min. Chill Time: 1 Hr. What you need:
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+ 1 lb. fresh crabmeat, well picked over
+ 1/2 c. finely chopped red peppers + 1/4 c. finely chopped onions + 2 eggs, beaten + 1/2 tsp. hot pepper sauce + 27 RITZ Crackers, finely crushed (about 1 c.), divided + 1/2 c. KRAFT Classic Ranch Dressing + 2 Tbsp. GREY POUPON Dijon Mustard + 1/4 c. oil What to do:
1. Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
2. Shape crab mixture into 10 (1-in.-thick) patties; coat with remaining crumbs. 3. Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture. |
