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Crab Cakes with Savory Remoulade

Prep time

30 min

Total time

1 hr

Servings

Makes 6 servings, 2 crab cakes each.

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    Ingredients
    • 1 container (10 oz.) refrigerated Alfredo sauce, divided
    • 2 tsp. lemon zest
    • 2 cans (6 oz. each) crabmeat, well drained, flaked
    • 20 RITZ Reduced Fat Crackers, finely crushed
    • 1/4 cup each finely chopped green onions and red peppers
    • 1 stalk celery, finely chopped
    • 2 Tbsp. cocktail sauce
Preparation
  • Mix 2/3 cup Alfredo sauce and lemon zest in medium bowl. Add crabmeat, cracker crumbs, onions and peppers; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
  • Cook crab patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining Alfredo sauce, celery and cocktail sauce.
  • Serve crab cakes with sauce.

Recipe Tips

NoteIf using a regular skillet, heat 1 Tbsp. oil in skillet before adding crab patties.

131202
Calories 230
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0.5g
Cholesterol 55mg
Sodium 890mg
Total Carbohydrate 12g
Dietary Fiber 1g
Total Sugars 4g
Protein 11g
Vitamin A 6% DV
Vitamin C 10% DV
Calcium 15% DV
Iron 4% DV

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