RITZ Crab Cakes
No dicing or chopping necessary for these moist, tasty crab cakes. Plus this make-ahead appetizer can be refrigerated or even frozen before baking!
Prep time20 min
Total time34min
ServingsMakes 6 servings, 4 crab cakes (84 g) each.
Ingredients
- 1 egg
- ¼ cup ranch dressing
- 2 cans (170 g each) crabmeat, drained, flaked
- 20 Ritz Crackers, coarsely crushed (about 1 cup)
- ⅓ cup shredded Italian cheese blend
- 2 green onions, chopped
- ¼ tsp. ground cayenne pepper
Preparation
- Heat oven to 375°F.
- Beat egg and dressing in large bowl with whisk until well blended. Stir in crabmeat. Add remaining ingredients; mix well. Let stand 3 min.
- Shape into 24 patties, using 1 Tbsp. crab mixture for each. Place on baking sheet sprayed with cooking spray.
- Bake 5 to 7 min. on each side or until heated through.
Recipe Tips
- Variation
For less heat, omit the cayenne pepper. - Use Your Stove
Instead of baking the patties, cook them, in batches if necessary, in large nonstick skillet sprayed with cooking spray on medium heat 3 min. on each side or until heated through and golden brown on both sides. - Variation
Prepare using reduced-calorie ranch dressing and grated Parmesan cheese.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Fat 11g | |
| Saturated 3g | |
| Cholesterol 95mg | |
| Sodium 470mg | |
| Carbohydrate 8g | |
| Dietary fiber 0g | |
| Sugars 1g | |
| Protein 14g | |
| Calcium | 9 %DV |
| Iron | 5 %DV |
| Potassium | 4 %DV |
