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