RITZ-Coated Crab Poppers

RITZ-Coated Crab Poppers

Prep time30 min
Total time40min
ServingsMakes 15 servings, 2 topped crackers (39 g) each.
  • 60 Ritz Crackers, divided
  • ½ lb. (225 g) lump crabmeat, well picked over
  • 1 egg, beaten
  • 1¼ cups mayonnaise, divided
  • 2 green onions, finely chopped, divided
  • 3 Tbsp. finely chopped sweet red peppers, divided
  • 2 Tbsp. lemon juice
  • ¼ tsp. ground cayenne pepper
  • Heat oven to 425°F.
  • Crush 30 crackers finely; place 1/2 cup in pie plate and reserve for later use. Combine remaining cracker crumbs with crabmeat, egg, 1/2 cup mayonnaise, 2 Tbsp. onions and 1 Tbsp. chopped red peppers.
  • Roll crabmeat mixture into 30 (1-inch) balls. Add, 1 at a time, to reserved cracker crumbs in pie plate; roll to evenly coat crabmeat balls with crumbs.
  • Place on parchment-covered baking sheet.
  • Bake 8 to 10 min. or until golden brown.
  • Meanwhile, mix remaining mayonnaise with lemon juice and cayenne pepper until blended.
  • Spread about 1 tsp. mayonnaise mixture onto each of the remaining whole crackers.
  • Place crab puffs on crackers. Top with remaining mayonnaise mixture, onions and chopped red peppers.
Recipe Tips
  • Make Ahead
    The crabmeat mixture can be rolled into balls ahead of time. Do not coat with reserved crumbs. Refrigerate up to 24 hours along with the mayonnaise mixture. Store reserved crumbs in resealable plastic bag at room temperature until ready to use as directed.
  • Variation
    Prepare using light mayonnaise and Ritz 65% Less Sodium Crackers.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 18g 
   Saturated 3.5g 
Cholesterol 30mg 
Sodium 320mg 
Carbohydrate 9g 
   Dietary fiber 0g 
   Sugars 1g 
Protein 4g 
Vitamin A2 %DV
Vitamin C6 %DV
Calcium4 %DV
Iron2 %DV
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