Thrilling the folks at home is so easy with crispy, delicious crab cakes. Serve with a lemony sauce and prepare for lavish praise.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
2 tsp. lemon zest
1 tsp. garlic powder
2 cans (6 oz. each) crabmeat, well drained, flaked
20 RITZ Reduced Fat Crackers, finely crushed
1/4 cup each finely chopped green onion s and red peppers
1/2 tsp. CALUMET Baking Powder
1 stalk celery, finely chopped
2 Tbsp. hot pepper sauce
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Let's Make It
Mix first 4 ingredients until blended. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl. Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
Cook crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.
Serve crab cakes with cream cheese sauce.
Prepare using PHILADELPHIA Neufchatel Cheese.
If using a regular skillet, heat 1 Tbsp. oil in skillet before adding crabmeat patties.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 11g
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.