Sure, you could buy crab cakes in the freezer aisle. But why would you? These tasty crab cakes are easy to make—and you get all the credit!
What You Need
Original recipe yields 6 servings
2 cans (6 oz. each) crabmeat
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup water
1/2 cup finely chopped celery
1/3 cup KRAFT Real Mayo Mayonnaise
3 Tbsp. tartar sauce
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Let's Make It
Shape into 12 patties, using 1/3 cup crab mixture for each patty. Place in single layer on baking sheet. Refrigerate 1 hour.
Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 6 min. or until golden brown on both sides, carefully turning over after 3 min.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
How to Easily Make Equal-Size Patties
Use an ice cream scoop to measure out the same amount of crab mixture for each patty.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 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.