Louisiana Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 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 Low Fat KRAFT Peppercorn Dressing 1/4 cup oil
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.
Makes 5 servings of 2 each
Number of Servings: 5
Recipe submitted by SparkPeople user GERRY44.
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.
Makes 5 servings of 2 each
Number of Servings: 5
Recipe submitted by SparkPeople user GERRY44.
Nutritional Info Amount Per Serving
- Calories: 317.8
- Total Fat: 14.5 g
- Cholesterol: 88.5 mg
- Sodium: 1,271.4 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.8 g
- Protein: 9.3 g
Member Reviews