Crab Cakes with Savory Remoulade

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 onion s and red peppers
  • 1 stalk celery, finely chopped
  • 2 Tbsp. cocktail sauce

Nutrition facts

Recipe Tips

1

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.

2

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.

3

Serve crab cakes with sauce.

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