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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, 2 crab cakes each
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What You Need

1
tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme, divided
2
tsp.  lemon zest
2
cans  (6 oz. each) crabmeat, well drained, flaked
20
 RITZ Reduced Fat Crackers, finely crushed (about 3/4 cup)
1/4
cup  each finely chopped green onions and red peppers
1
stalk  celery, finely chopped
2
Tbsp.  cocktail sauce

Make It

MIX 2/3 cup cooking creme and zest in medium bowl. Add crabmeat, cracker crumbs, onions and peppers; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.

COOK crab patties in batches in large nonstick skillet sprayed with cooking spray on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cooking creme, celery and cocktail sauce.

SERVE crab cakes with sauce.

Kraft Kitchens Tips

Note
If using a regular skillet, heat 1 Tbsp. oil in skillet before adding crab patties.
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