Crab Cakes

photo by:kraft

All great cooks have a secret or two. Like using Ritz Crackers to add a buttery flavor to crab cakes—and a touch of cayenne to give them just the right amount of zing.

time

prep:

30 min

total:

30 min

servings

total:

12 servings

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What You Need

egg

1/4

cup KRAFT Classic Ranch Dressing

cans (6 oz. each) crabmeat, drained, flaked

RITZ Crackers, coarsely crushed (about 1 cup)

1/3

cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

green onions, sliced

1/4

tsp. ground red pepper (cayenne)

Make It

HEAT oven to 375°F.

WHISK egg and dressing in large bowl until well blended. Add crabmeat; mix well. Gently stir in remaining ingredients. Let stand 3 min.

SHAPE into 24 cakes, using about 1 Tbsp. crabmeat mixture for each. Place in single layer on baking sheet sprayed with cooking spray.

BAKE 5 to 7 min. on each side or until heated through and golden brown on both sides.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Variation

Prepare with KRAFT Lite Ranch Dressing, KRAFT Reduced Fat Parmesan Style Grated Topping and RITZ Reduced Fat Crackers.

Special Extra

Serve topped with KRAFT Cocktail Sauce or TACO BELL® Thick & Chunky Salsa.

Use Your Stove

Cook crab cakes in large nonstick skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides and heated through.

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Diane Gerow

posted:8/22/2006

This is a very good crab cake recipe. I will definately be using this one again. We had a couple left over and reheated them 2 days later and they were still good. That's a big plus that they can be reheated.

Cole257

posted:8/8/2006

Very Very Good!!!

lovestocook31

posted:7/26/2006

I love this recipe!

cherrudy11805

posted:6/12/2006

Oh, my gosh! I am making this recipe every WEEK. I live alone, and often make it just for me. I use imitation crab and let them chill for easier handling. I've fried them in olive oil and it works great. This week I'm going to dip them in Panko breadcrumbs before frying. Also I'm going to try Russian dressing instead of Ranch. I'll let you know how it works. Very versatile recipe. GREAT, GREAT, GREAT!

nlwestfall

posted:6/7/2006

These were the best crab cakes I have had bar none. The next time I make them I will put another can of crab meat in the recipe, just to have more crab. The recipe itself was good, I just like more meat.

a cook

posted:5/18/2006

We thought they were very bland. They may be a decent appetizer at a party because they were easy to make, but they weren't very good as a main course for dinner.

a cook

posted:5/17/2006

These are so easy to make and they are delicious! I make them all the time now.

sharron126

posted:5/9/2006

made this for a party , it was a great hit with everyone thank you for sharing it with us

couchdevil

posted:4/10/2006

Very easy and was a big hit at my dinner party. But personally, they were a bit bland. I'd add garlic or a lot more green onion.

a cook

posted:3/30/2006

We love these Crab Cakes. Even my husband who doesn't eat seafood likes these. I make them low fat by using Light Done Right Ranch, Reduced Fat Ritz, and Kraft 2% shredded cheddar. I made these for a luncheon at work and they were a hit. People now request that I make them.