bars
close
New Orleans Crab Cakes made with RITZ Crackers

New Orleans Crab Cakes made with RITZ Crackers

Facebook Email Print

INGREDIENTS

24 servings, 2 crab cakes each

  • 1 lb. plus 6 oz. mayonnaise
  • 1 ground red pepper
  • 6 lb. canned crabmeat, well drained, flaked
  • 1 lb. RITZ Crushed Crackers, evenly crushed, divided
  • 1-1/2 lb. chopped pimientos, well drained
  • 4 oz. green onions, chopped
  • 8 oz. butter

Nutrition per serving

  • Calories

    230

  • Total fat

    15 g

  • Saturated fat

    6 g

  • Trans fat

    0 g

  • Cholesterol

    110 mg

  • Sodium

    560 mg

  • Carbohydrate

    6 g

  • Dietary fiber

    0 g

  • Sugars

    0 g

  • Protein

    17 g

  • Vitamin A

    20 %DV

  • Vitamin C

    30 %DV

  • Calcium

    10 %DV

  • Iron

    4 %DV

DIRECTIONS

Mix mayonnaise and red pepper in large bowl. Add crabmeat, 3 cups of the cracker crumbs, pimientos and onion; mix well.

Shape crabmeat mixture into 48 patties, using 1/3 cup of the crabmeat mixture for each patty. Coat on both sides with remaining 3 cups cracker crumbs.

Cook patties in butter on medium heat for 5 to 6 minutes on each side or until heated through and golden brown on both sides.

Tips

TIP:

  • Add 4 tsp. grated lime or lemon peel (or 1/2 tsp. for the trial recipe) to the crabmeat mixture before shaping into patties.