Crab Cakes with Savory Remoulade
Makes 6 servings, 2 crab cakes each.
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
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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.
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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.
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Serve crab cakes with sauce.
Recipe Tips
NoteIf using a regular skillet, heat 1 Tbsp. oil in skillet before adding crab patties.
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