New Orleans Crab Cakes made with RITZ Crackers



24 servings, 2 crab cakes each
  • 1 6 oz.mayonnaise
  • 1ground red pepper
  • 6 lb.canned crabmeat, well drained, flaked
  • 1 lb.RITZ Crushed Crackers, evenly crushed, divided
  • 1½ lb.choppedpimientos, well drained
  • 4 onions, chopped
  • 8 oz.butter

Nutrition per serving

Calories230 Total fat15 gSaturated fat6 gTrans fat0 gCholesterol110 mgSodium560 mgCarbohydrate6 gDietary fiber0 gTotal Sugars0 gProtein17 gVitamin A20 %DVVitamin C30 %DVCalcium10 %DVIron4 %DV

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.



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

© Mondelēz International group