what you need
1
lb. fresh crabmeat, well picked over
1/2
cup finely chopped red peppers
1/4
cup finely chopped onions
2
eggs, beaten
1/2
tsp. hot pepper sauce
27
RITZ Crackers, finely crushed (about 1 cup), divided
1/2
cup KRAFT Classic Ranch Dressing
2
Tbsp. GREY POUPON Dijon Mustard
1/4
cup oil
make it
MIX crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
SHAPE crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
HEAT oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.
kraft kitchens tips
SERVING SUGGESTION
Serve these tasty crab cakes with your favorite hot steamed vegetable.
HOW TO CRUSH CRACKERS
To easily crush crackers into crumbs, process the crackers with blender or food processor. Or, place the crackers in resealable plastic bag and crush with rolling pin.
kraftrecipes.com
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