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Maryland Crab Cakes

Maryland Crab Cakes

Prep time15 min
Total time25min
ServingsMakes 4 servings, 2 crab cakes each.
  • 3 cans (6 oz. each) crabmeat, well drained, flaked
  • ½ cup mayonnaise
  • 15 RITZ Crackers, crushed (about 1/2 cup)
  • 1 egg
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1½ tsp. Worcestershire sauce
  • 1 tsp. chopped fresh parsley
  • ½ tsp. dry mustard
  • 1½ tsp. butter or margarine
  • Mix all ingredients except butter until well blended.
  • Shape into 8 patties.
  • Cook patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.
Recipe Tips
  • Substitute
    Substitute 1 lb. fresh crabmeat, well picked over, for the canned crabmeat.
  • Substitute
    Prepare as directed, using reduced-fat mayonnaise and RITZ Reduced Fat Crackers.
  • Make Ahead
    Mix crab mixture and shape into patties as directed. Cover and refrigerate up to 24 hours. When ready to serve, cook as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 30g 
   Saturated fat 6g 
Cholesterol 160mg 
Sodium 730mg 
Carbohydrate 9g 
   Dietary fiber 0g 
   Total sugars 1g 
Protein 24g 
Vitamin A4 %DV
Vitamin C8 %DV
Calcium15 %DV
Iron10 %DV

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