LOUISIANA CRAB CAKES

Louisiana Crab Cakes image

Coat fresh crabmeat patties with cracker crumbs and brown them in oil to make these Louisiana Crab Cakes. Serve them with a tangy mustard sauce for a superb seafood entrée. Louisiana Crab Cakes bring the Big Easy home.

Provided by My Food and Family

Categories Recipes

Time 1h45m

Yield 5 servings

Number Of Ingredients 9

Ingredients

1 lb. fresh crabmeat, well picked over
1/2 cup finely chopped red peppers
1/4 cup finely chopped onions
2 eggs, beaten
1/2 tsp. hot pepper sauce
27 round buttery cracker, finely crushed (about 1 cup), divided
1/2 cup KRAFT Classic Ranch Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup oil

Steps:

Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 150 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g