Louisiana Crab Cakes
Courtesy of Kraft Kitchens 5 Servings • 20 Min. Prep Time • 6 Min. Cook Time • 1 Hr. Chill Time| Ingredients |
|---|
| 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 |
Directions:
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.
