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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.
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