Louisiana Crab Cakes Recipe

Louisiana Crab Cakes Recipe

  • 1 pound crabmeat
  • 1/2 cup finely chopped red pepper
  • 1/4 cup finely chopped onion
  • 2 eggs, lightly beaten
  • 1/2 teaspoon hot pepper sauce
  • 27 RITZ Crackers, finely crushed, divided
  • 2 tablespoons GREY POUPON Dijon Mustard
  • 1/2 cup KRAFT Ranch Dressing
  • 1/4 cup oil
  1. 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.
  2. Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining cracker crumbs.
  3. 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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