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Louisiana Crab Cakes

Louisiana Crab Cakes recipe
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.
45 min
1 hr 45 min
5 servings
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What You Need

lb.  fresh crabmeat, well picked over
cup  finely chopped red peppers
cup  finely chopped onions
 eggs, beaten
tsp.  hot pepper sauce
 RITZ Crackers, finely crushed (about 1 cup), divided
cup  KRAFT Classic Ranch Dressing
Tbsp.  GREY POUPON Dijon Mustard
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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