RITZ-Coated Crab Poppers

Make ahead these scrumptious mini crab puffs, made with lump crabmeat, then bake and serve these elegant party appetizers when needed.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 60 RITZ Crackers, divided
  • 8 oz. lump crabmeat, well picked over
  • 1¼ cups mayonnaise, divided
  • 1 egg, beaten
  • 2 green onions, finely chopped, divided
  • 3 Tbsp. finely chopped red bell pepper s, divided
  • 2 Tbsp. lemon juice
  • ¼ tsp. ground red pepper (cayenne)

Nutrition facts

Recipe Tips

1

Heat oven to 425°F.

2

Crush 30 crackers finely; place 1/2 cup cracker crumbs in pie plate. Reserve for later use.

3

Mix remaining cracker crumbs with crabmeat, 1/2 cup mayonnaise, egg, 2 Tbsp. onions and 1 Tbsp. chopped red peppers until blended.

4

Roll crabmeat mixture into 30 (1-inch) balls. Add, 1 at a time, to reserved cracker crumbs in pie plate; roll to evenly coat crabmeat balls with crumbs.

5

Place on parchment-covered baking sheet.

6

Bake 8 to 10 min. or until golden brown.

7

Meanwhile, mix remaining mayonnaise with lemon juice and ground red pepper until blended.

8

Spread about 1 tsp. mayonnaise mixture onto each of the remaining crackers.

9

Place crab puffs on crackers. Top with remaining mayonnaise mixture, onions and chopped red peppers.