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Appetizers

Maryland Crab Cakes

Maryland Crab Cakes recipe
photo by:kraft
I have made this many times and everyone loves them. My family request them and that's when you know you have something good. I only add a extra crab to make them chunky.
posted by
29stacy
on 11/1/2008
time
prep:
15 min
total:
25 min
servings
total:
4 servings, 2 crab cakes each
Magazine Acquisition

what you need

3
cans  (6 oz. each) crabmeat, well drained, flaked
1/2
cup  KRAFT Real Mayo Mayonnaise
15
 RITZ Crackers, crushed (about 1/2 cup)
1
 egg
1
Tbsp.  GREY POUPON Dijon Mustard
1
Tbsp.  lemon juice
1-1/2
tsp.  Worcestershire sauce
1
tsp.  chopped fresh parsley
1/2
tsp.  dry mustard
1-1/2
tsp.  butter or margarine

Make It

MIX all ingredients except butter until well blended.

SHAPE into 8 patties.

COOK patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.

Kraft Kitchens Tips

Substitute
Substitute 1 lb. fresh crabmeat, well picked over, for the canned crabmeat.
Substitute
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise and RITZ Reduced Fat Crackers.
Make Ahead
Mix crab mixture and shape into patties as directed. Cover and refrigerate up to 24 hours. When ready to serve, cook as directed.
K:43059v0 :63325
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