Louisiana Crab Cakes

Name: Louisiana Crab Cakes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 45
Cuisine: Global
Ingredients: 454 grams fresh crabmeat, well picked over; 2 Tbsps GREY POUPON Dijon Mustard; 2 eggs, beaten; 59 milliliters oil; 59 milliliters finely chopped onions; 1 teaspoons hot pepper sauce; 118 milliliters KRAFT Classic Ranch Dressing; 118 milliliters finely chopped red peppers; 237 milliliters 27 RITZ Crackers, finely crushed (about , divided

Louisiana Crab Cakes might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 45. One serving contains 43 calories, 2g of protein, and 3g of fat. If you have onions, oil, classic ranch dressing, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.

Ingredients you will need

Cracker Crumbs

Hot Sauce

Crabmeat

Mustard

Peppers

Onion

Egg

Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.

Ingredients you will need

Crab

Heat oil in large skillet on medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides.

Ingredients you will need

Crab

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with mustard mixture.

Ingredients you will need

Mustard

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

454grams

fresh crabmeat, well picked over 2Tbsps

GREY POUPON Dijon Mustard 2

eggs, beaten 59milliliters

oil 59milliliters

finely chopped onions 1teaspoons

hot pepper sauce 118milliliters

KRAFT Classic Ranch Dressing 118milliliters

finely chopped red peppers 237milliliters

27 RITZ Crackers, finely crushed (about , divided

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.