Learn how to make Bart's Crab Cake Recipe. Use an entire pound of crabmeat in this crab cake recipe to ensure all eight people get their fair share.
What You Need
Original recipe yields 8 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup KRAFT Real Mayo Mayonnaise, divided
2 egg s
1 Tbsp. lime juice
1 lb. lump crabmeat, drained, flaked
30 saltine crackers, crushed
1 small each red, yellow and green pepper, finely chopped
1 small onion, finely chopped
1 Tbsp. butter
1 Tbsp. oil
2 tsp. GREY POUPON Dijon Mustard
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Let's Make It
Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
Mix mustard and remaining mayo until blended. Serve with crab cakes.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Substitute 1/4 tsp. hot pepper sauce for the mustard.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.