Crab Cakes

131  Ratings
  • 30 min prep
  • 30 min total
  • Makes 12 servings, 2 crab cakes each.

All great cooks have a secret or two. Like using Ritz Crackers to add a buttery flavor to crab cakes—and a touch of ground red pepper 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
  • 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 blended. Add crabmeat; mix well. Add remaining ingredients; mix lightly. Let stand 3 min.
  • Shape  into 24 patties, using about 1 Tbsp. crabmeat mixture for each patty. 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 using light ranch dressing, RITZ Reduced Fat Crackers and grated reduced-fat Parmesan cheese.

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, 2 crab cakes each.

Nutrition per serving:

    • Calories 80 
    • Total fat 5 g
    • Saturated fat 1.5 g
    • Cholesterol 40 mg
    • Sodium 270 mg
    • Carbohydrate 4 g
    • Dietary fiber 0 g
    • Total sugars <1 g
    •     Includes added sugars 0 g
    • Protein 6 g
    • Vitamin A 2 %DV
    • Vitamin C 2 %DV
    • Vitamin D 0 %DV
    • Calcium 4 %DV
    • Iron 2 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

This recipe features:

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