Louisiana Crab Cakes

photo by:kraft

Fresh crabmeat patties are coated with cracker crumbs, browned in oil and served with tangy mustard sauce for a superb seafood entree.

time

prep:

45 min

total:

1 hr 45 min

servings

total:

5 servings

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What You Need

lb. fresh crabmeat, well picked over

1/2

cup finely chopped red peppers

1/4

cup finely chopped onions

eggs, beaten

1/2

tsp. hot pepper sauce

RITZ Crackers, finely crushed (about 1 cup), divided

1/2

cup KRAFT Classic Ranch Dressing

Tbsp. GREY POUPON Dijon Mustard

1/4

cup oil

Make It

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.

SHAPE crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.

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.

Kraft Kitchens Tips

Serving Suggestion

Serve these tasty crab cakes with your favorite hot steamed vegetable.

How to Crush Crackers

To easily crush crackers into crumbs, process the crackers with blender or food processor. Or, place the crackers in resealable plastic bag and crush with rolling pin.

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thewabit

posted:9/15/2006

I used immitation crab meat and it was great! I had some roasted red peppers (jarred) on hand, so I used them instead of fresh. They were easy to make and delicious!!! The sauce was yummy even by itself! I can't wait to make this for company. Thanks for another great recipe!

Camshaft4

posted:6/7/2006

My BF was really wanting crab cakes so this recipe hit the spot, we also had some guests over and they loved this recipe, I will definately cook these again... But be sure you have the time b/c it does take patience to prepare these, but it's worth it!

drcheri1

posted:5/11/2006

These were absolutely delicious!! Can't wait to make them again.

kecox77

posted:3/16/2006

We made this recipe for a special occasion and they were awesome. They do need to be treated gently before you cook them because they are delicate and can fall apart. But as long as you take your time, they turn out wonderfully.

astrickler

posted:2/12/2006

Excellent!! My husband and I both enjoyed these so much! We used a low carb ranch, with low carb alfredo sauce and a couple squeezes of yellow mustard, and substituted lower carb crackers (Melba crackers and Wasa bread) for the Ritz crackers since we are on a low carb diet. Still phenomenal!!

chicodd

posted:10/16/2005

My family absolutely ejoyed this recipe. From Husband, Mother and Son-in-law, with whom I passed on your receipe. Thanks for a great Dinner receipe

ski2322

posted:9/18/2005

Excellent! I've tried many recipes for crab cakes looking for a keeper - this is it. My husband loved these crab cakes, too. PS. We didn't care much for the mustard sauce.

kelmon2

posted:7/10/2005

These crab cakes were great. I cooked them last night and my family loved them. My husband says that these are the best he has ever eaten and being from south louisiana that says a lot.

writerlyn

posted:5/30/2005

much sodium, have lower sodium for my diet needs. Prefer low cal dressing and a little more spice or hot sauce. Still looking for a salad dressing that contains hot pepper flakes, olive oil, vinegar, and less mayonaise. Just my opinion. Love cheeses, they are a great source to protien!!!

a cook

posted:1/2/2005

Made this for New Years Eve party and it was a big success. My husband loves crab cakes and can't wait for me to make them again, real soon. Love the quick and easy stuff.