Maryland Crab Cakes made with RITZ Crackers



24 servings, 2 crab cakes each
  • 4½ lb. lump crabmeat, flaked
  • 12 oz. RITZ Crackers, crushed
  • 1⅛ lb. garlic and herb reduced fat mayonnaise
  • 12 fl oz eggs
  • 3 oz. Dijon mustard
  • 3 oz. roasted red pepper, chopped
  • green onion, chopped
  • 1 Tbsp. hot sauce
  • 3 oz. butter

Nutrition per serving

Calories240 Total fat14 gSaturated fat4 gTrans fat0.5 gCholesterol125 mgSodium600 mgCarbohydrate11 gDietary fiber0 gProtein17 gVitamin A6 %DVVitamin C4 %DVCalcium10 %DVIron8 %DV

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.


Make Ahead

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

© Mondelēz International group