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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

Nutrition Information

Nutrition per serving

  • Calories

    230

  • Total fat

    15g

  • Saturated fat

    3g

  • Trans fat

    0.5g

  • Cholesterol

    55mg

  • Sodium

    890mg

  • 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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