Bart's Crab Cakes
Courtesy of Kraft Kitchens
Servings: 8
Prep Time: 15 Min.
Cook Time: 8 Min.
Prep Time: 15 Min.
Cook Time: 8 Min.
What you need:
* 4 oz. PHILADELPHIA Cream Cheese, softened (1/2 of 8-oz. pkg.)
* 3/4 c. KRAFT Real Mayo Mayonnaise, divided
* 2 eggs
* 1 Tbsp. lime juice
* 1 lb. lump crabmeat, drained, flaked
* 30 saltine crackers, crushed
* 1 small each red, yellow and green pepper, finely chopped
* 1 small onion, finely chopped
* 1 Tbsp. butter
* 1 Tbsp. oil
* 2 tsp. GREY POUPON Dijon Mustard
* 3/4 c. KRAFT Real Mayo Mayonnaise, divided
* 2 eggs
* 1 Tbsp. lime juice
* 1 lb. lump crabmeat, drained, flaked
* 30 saltine crackers, crushed
* 1 small each red, yellow and green pepper, finely chopped
* 1 small onion, finely chopped
* 1 Tbsp. butter
* 1 Tbsp. oil
* 2 tsp. GREY POUPON Dijon Mustard
What to do:
1. Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
2. Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
3. Mix mustard and remaining mayo until blended. Serve with crab cakes.
2. Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
3. Mix mustard and remaining mayo until blended. Serve with crab cakes.