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.
Ingredients
- 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)
Preparation
- 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.
90112
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 80 |
| % 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 A | 2 %DV |
| Vitamin C | 2 %DV |
| Calcium | 4 %DV |
| Iron | 2 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |