Get a standing ovation at dinnertime tonight with our Maryland Crab Cakes! Make these delicious restaurant-style Maryland Crab Cakes in just 25 minutes!
What You Need
Original recipe yields 4 servings
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 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. lemon juice
1-1/2 tsp. LEA & PERRINS Worcestershire Sauce
1 tsp. chopped fresh parsley
1/2 tsp. dry mustard
1-1/2 tsp. butter or margarine
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Let's 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.
Substitute 1 lb. fresh crabmeat, well picked over, for the canned crabmeat.
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise and RITZ Reduced Fat Crackers.
Mix crab mixture and shape into patties as directed. Cover and refrigerate up to 24 hours. When ready to serve, cook as directed.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 crab cakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.