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Main dishes

Crab Cakes with Savory Remoulade

Crab Cakes with Savory Remoulade recipe
photo by:kraft
time
prep:
30 min
total:
1 hr
servings
total:
6 servings
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What You Need

1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
2
Tbsp.  milk
2
tsp.  lemon zest
1
tsp.  garlic powder
2
cans  (6 oz. each) crabmeat, well drained, flaked
20
 RITZ Reduced Fat Crackers, finely crushed
1/4
cup  each finely chopped green onions and red peppers
1/2
tsp.  CALUMET Baking Powder
1
stalk  celery, finely chopped
2
Tbsp.  FRANK’S® RedHot® Original Cayenne Pepper Sauce

Make It

MIX first 4 ingredients until blended. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl. Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.

COOK crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.

SERVE crab cakes with cream cheese sauce.

FRANK'S and REDHOT are registered trademarks of The French's Food Company LLC.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
If using a regular skillet, heat 1 Tbsp. oil in skillet before adding crabmeat patties.
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