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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