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Louisiana crab cakes
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| Prep Time: 30 min Total Time: 1 hr 30 min Makes: 5 servings, 2 crab cakes each What You Need1 lb. fresh crabmeat, well picked over 1/2 cup finely chopped red pepper 1/4 cup finely chopped onion 2 eggs, lightly beaten 1/2 tsp. hot pepper sauce 27 RITZ Crackers, finely crushed (about 1 cup), divided 2 Tbsp. GREY POUPON Dijon Mustard 1/2 cup KRAFT Ranch Dressing 1/4 cup oil Make It |
MIX crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup of the cracker crumbs. Cover. Refrigerate 1 hour or until firm. Meanwhile, mix mustard and dressing; cover. Refrigerate until ready to use.
SHAPE crab mixture into 10 (1-inch-thick) patties; coat with remaining cracker crumbs.
HEAT oil in large heavy skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 minutes on each side or until golden brown on both sides. Remove to paper towels to drain. Serve warm with the mustard mixture.
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