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Crab Cakes with Savory Remoulade

Crab Cakes with Savory Remoulade

Prep time30 min
Total time1hr 0min
ServingsMakes 6 servings, 2 crab cakes each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A6 %DV
Vitamin C10 %DV
Calcium15 %DV
Iron4 %DV

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