Louisiana Crab Cakes

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.

time

prep:

45 min

total:

1 hr 45 min

servings

total:

5 servings

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What You Need

lb. fresh crabmeat, well picked over

1/2

cup finely chopped red peppers

1/4

cup finely chopped onions

eggs, beaten

1/2

tsp. hot pepper sauce

RITZ Crackers, finely crushed (about 1 cup), divided

1/2

cup KRAFT Classic Ranch Dressing

Tbsp. GREY POUPON Dijon Mustard

1/4

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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CINDY97

posted:1/6/2011

this was great, even my 9 yo loved it. I did change it up alittle, I used frozen red and green peppers, chopped fine, 1 pack of crab cake seasoning, I didn't coat my cakes I just mixed all crackers in my cakes, left out mustard and hot sauce and also I baked mine for 45 mins flipping at 25 mins. will make again. Once again, Kraft has made me look like a "Real" cook.

tinkerose

posted:6/16/2009

these were very tasty- no leftovers! i loved this sauce! i'm going to try it with some tuna cakes next :)

tamed1234

posted:6/3/2009

The most amaizing crab cakes my husband and I ever had.

a cook

posted:2/23/2009

This was excellent! My husband wanted Crab Cakes and I found this recipe online. I was amazed at the cost of fresh crab meat (they wanted $18 for 8oz. so I purchased 3 of the Diamond branc Lump Crabmeat in the 6 oz can(for $5 each). I did make a small mistake however, I did not squeeze the crabmeat out a ton before mixing. So after I pulled it from the fridge it was a slight bit watery, but I squeezed it then instead. One of the steps wasn't entirely descriptive so I will give you a hint. After forming the cake, make sure you actually roll it in the remaining crumbs to completely cover them on all sides, I actually used an entire sleeve, not just 27 crackers for crumbs for the recipe. They did turn out fantastic though. I pan fried them in about 3 inches of Wessen Vegetable Oil until they were golden brown. I served them with the sauce with was great, fresh asparagus and fresh tomatoes with Basil leaves and fresh mozzarella. My husband loved it and we had a nice meal after a long d

a cook

posted:2/17/2009

my first time making it,my family loved it and i will be making it again real soon,it's quick and easy.

djwammock

posted:1/9/2009

Best crab cakes I've ever had and also easy to make.

suraly13

posted:10/22/2008

I LOVED IT!!!!

lorib1983

posted:9/4/2008

My BF loves these... and so do I. They are a bit time consuming but so worth it. I usually try to make these when we are entertaining but it makes alot and are so good. Always get asked for the recipe!

twiks childcare

posted:5/31/2008

Oh my Lord, this recipe was the rave! Everyone loves them. I was so surprised at the reaction I received after everyone ate them I had to blush. Thanks Kraft.

foxwood13

posted:5/7/2008

Execellent