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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.