Bart's Crab Cake

Name: Bart's Crab Cake
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Global
Ingredients: 1 Tbsp butter; 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 2 teaspoons GREY POUPON Dijon Mustard; 2 eggs; 1 Tbsp lime juice; 454 grams lump crabmeat, drained, flaked; 177 milliliters KRAFT Real Mayo Mayonnaise, divided; 1 Tbsp oil; 1 small onion, finely chopped; 1 small each red, yellow and green pepper, finely chopped; 30 saltine crackers, crushed

Bart's Crab Cake might be just the hor d'oeuvre you are searching for. This recipe serves 25. One portion of this dish contains roughly 5g of protein, 8g of fat, and a total of 108 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up lump crabmeat, oil, lime juice, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended.

Ingredients you will need

Cream Cheese

Lime Juice

Egg

Mayonnaise

Equipment you will use

Bowl

Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.

Ingredients you will need

Cracker Crumbs

Crabmeat

Peppers

Onion

Cook butter and oil in large skillet on medium heat until butter is melted.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.

Ingredients you will need

Crab

Mix mustard and remaining mayo until blended.

Ingredients you will need

Mustard

Mayonnaise

Serve with crab cakes.

Ingredients you will need

Crab

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

butter 113grams

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 2teaspoons

GREY POUPON Dijon Mustard 2

eggs 1Tbsp

lime juice 454grams

lump crabmeat, drained, flaked 177milliliters

KRAFT Real Mayo Mayonnaise, divided 1Tbsp

oil 1small

onion, finely chopped 1small

each red, yellow and green pepper, finely chopped 30

saltine crackers, crushed

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.