Louisiana Crab Cakes
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Louisiana Crab Cakes calories by ingredient
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
Directions
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.