Crab Cakes

Name: Crab Cakes
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 egg; ¼ cup ranch dressing; 2 cans crabmeat, drained, flaked; 20 RITZ Crackers, coarsely crushed; ⅓ cup shredded Parmesan, Romano, and Asiago cheese blend; 2 green onions, sliced; ¼ tsp. ground red pepper (cayenne)

All great cooks have a secret or two. Like using Ritz Crackers to add a buttery flavor to crab cakes—and a touch of ground red pepper to give them just the right amount of zing.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 12 servings, 2 crab cakes each.

Ingredient list

1 egg
¼ cup ranch dressing
2 cans (6 oz. each) crabmeat, drained, flaked
20 RITZ Crackers, coarsely crushed
⅓ cup shredded Parmesan, Romano, and Asiago cheese blend
2 green onions, sliced
¼ tsp. ground red pepper (cayenne)

Directions

Heat oven to 375°F.

Whisk egg and dressing in large bowl until blended. Add crabmeat; mix well. Add remaining ingredients; mix lightly. Let stand 3 min.

Shape into 24 patties, using about 1 Tbsp. crabmeat mixture for each patty. Place in single layer on baking sheet sprayed with cooking spray.

Bake 5 to 7 min. on each side or until heated through and golden brown on both sides.

Recipe Tips

Variation
Prepare using light ranch dressing, RITZ Reduced Fat Crackers and grated reduced-fat Parmesan cheese.
Special Extra
Serve topped with cocktail sauce, or thick-and-chunky salsa.
Use Your Stove
Cook crab cakes in large nonstick skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides and heated through.