RITZ Crab Cakes

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 11g 
   Saturated 3g 
Cholesterol 95mg 
Sodium 470mg 
Carbohydrate 8g 
   Dietary fiber 0g 
   Sugars 1g 
Protein 14g 
Calcium9 %DV
Iron5 %DV
Potassium4 %DV

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