Crab Cakes

28  Ratings
  • 20 min prep
  • 34 min total
  • Makes 12 servings, 2 crab cakes (31 g) each.

No dicing or chopping necessary for these moist, tasty crab cakes. Plus this make-ahead appetizer can be refrigerated or even frozen before baking!

Crab Cakes Recipe

Ingredients

  • 1 egg
  • 1/4 cup ranch dressing
  • 2 cans (170 g each) crabmeat, drained, flaked
  • 20 Ritz Crackers, coarsely crushed (about 1 cup)
  • 1/3 cup shredded Italian cheese blend
  • 2 green onions, chopped
  • 1/4 tsp. cayenne pepper

Instructions

  • 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 StoveInstead 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.

89381

Nutrition Information

Makes 12 servings, 2 crab cakes (31 g) each.

Nutrition per serving:

  • Calories 100 
  • Total fat 6 g
  • Saturated fat 1.5 g
  • Cholesterol 45 mg
  • Sodium 210 mg
  • Carbohydrate 4 g
  • Dietary fibre 0 g
  • Sugars 1 g
  • Protein 7 g
  • Vitamin A 2 %DV
  • Vitamin C 2 %DV
  • Calcium 6 %DV
  • Iron 4 %DV

This recipe features: