Crab Cakes with Savory Remoulade
Prep time30 min
Total time1hr 0min
ServingsMakes 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
- ¼ 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
- Note
If using a regular skillet, heat 1 Tbsp. oil in skillet before adding crab patties.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 230 |
| % Daily Value* | |
| 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 |