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Maryland Crab Cakes made with RITZ Crackers

Maryland Crab Cakes made with RITZ Crackers

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INGREDIENTS

24 servings, 2 crab cakes each

  • 4-1/2 lb. lump crabmeat, flaked
  • 12 oz. RITZ Crackers, crushed
  • 1-1/8 lb. garlic and herb reduced fat mayonnaise
  • 12 fl oz eggs
  • 3 oz. Dijon mustard
  • 3 oz. roasted red pepper, chopped
  • 4-1/2 green onion, chopped
  • 1 Tbsp. hot sauce
  • 3 oz. butter

Nutrition per serving

  • Calories

    240

  • Total fat

    14 g

  • Saturated fat

    4 g

  • Trans fat

    0.5 g

  • Cholesterol

    125 mg

  • Sodium

    600 mg

  • Carbohydrate

    11 g

  • Dietary fiber

    0 g

  • Sugars

    2 g

  • Protein

    17 g

  • Vitamin A

    6 %DV

  • Vitamin C

    4 %DV

  • Calcium

    10 %DV

  • Iron

    8 %DV

DIRECTIONS

Mix all ingredients except butter until well blended.

Shape into patties, using about 1/4 cup crab mixture for each.

For each serving: Melt 3/4 tsp. butter in nonstick skillet on medium heat. Add 2 patties; cook 4 to 5 min. on each side or until golden brown on both sides.

Tips

Make Ahead

  • Crab patties can be shaped ahead of time. Refrigerate up to 4 hours before cooking as directed.