Crab Cakes

131  Ratings
  • 30 min prep
  • 30 min total
  • Makes 12 servings.

All great cooks have a secret or two. Like using Ritz Crackers to add a buttery flavor to crab cakes—and a touch of cayenne to give them just the right amount of zing.

Crab Cakes Recipe


  • 1 egg
  • 1/4 cup ranch dressing
  • 2 cans (6 oz. each) crabmeat, drained, flaked
  • 20 RITZ Crackers, coarsely crushed (about 1 cup)
  • 1/3 cup shredded Parmesan, Romano, and Asiago cheese blend
  • 2 green onions, sliced
  • 1/4 tsp. ground red pepper (cayenne)


  • Heat  oven to 375°F.
  • Whisk  egg and dressing in large bowl until well blended. Add crabmeat; mix well. Gently stir in remaining ingredients. Let stand 3 min.
  • Shape  into 24 cakes, using about 1 Tbsp. crabmeat mixture for each. Place in single layer on baking sheet sprayed with cooking spray.
  • Bake  5 to 7 min. on each side or until heated through and golden brown on both sides.

Recipe Tips

Variation Prepare with light ranch dressing, reduced-fat grated parmesan topping and RITZ Reduced Fat Crackers.

Special ExtraServe topped with cocktail sauce or thick and chunky salsa.

Use Your StoveCook crab cakes in large nonstick skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides and heated through.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 80 
    • Total fat 5 g
    • Saturated fat 1.5 g
    • Cholesterol 40 mg
    • Sodium 240 mg
    • Carbohydrate 4 g
    • Dietary fiber 0 g
    • Total sugars 1 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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