Crab Cakes with Savory Remoulade

Name: Crab Cakes with Savory Remoulade
Prep time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1 container refrigerated Alfredo sauce, divided; 2 tsp. lemon zest; 2 cans crabmeat, well drained, flaked; 20 RITZ Reduced Fat Crackers, finely crushed; ¼ cup green onions and red peppers; 1 stalk celery, finely chopped; 2 Tbsp. cocktail sauce

Prep time:

0 min

Total time:

0 h

Servings:

Makes 6 servings, 2 crab cakes each.

Ingredient list

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

Directions

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.

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