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Crab Cakes

Crab Cakes

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.

Prep time30 min
Total time30min
ServingsMakes 12 servings, 2 crab cakes each.
  • 1 egg
  • ¼ cup ranch dressing
  • 2 cans (6 oz. each) crabmeat, drained, flaked
  • 20 RITZ Crackers, coarsely crushed
  • ⅓ cup shredded Parmesan, Romano, and Asiago cheese blend
  • 2 green onions, sliced
  • ¼ 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 Extra
    Serve topped with cocktail sauce, or thick-and-chunky salsa.
  • Use Your Stove
    Cook 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

Nutrition Per Serving

 % Daily Value*
Total fat 5g 
   Saturated fat 1.5g 
   Trans fat 0g 
Cholesterol 40mg 
Sodium 270mg 
Carbohydrate 4g 
   Dietary fiber 0g 
   Total sugars <1g 
   Added sugars 0g 
Protein 6g 
Vitamin A2 %DV
Vitamin C2 %DV
Calcium4 %DV
Iron2 %DV
Potassium2 %DV
Vitamin D0 %DV

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