No dicing or chopping necessary for these moist, tasty crab cakes. Plus this make-ahead appetizer can be refrigerated or even frozen before baking!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Rancher's Choice Dressing
2 cans (170 g each) crabmeat, drained, flaked
20 Ritz Crackers, coarsely crushed (about 1 cup)
1/3 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
2 green onions, chopped
1/4 tsp. cayenne pepper
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How do I make it ?
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.
Kraft Kitchen Tips!
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.
Prepare using Kraft Calorie-Wise Rancher's Choice Dressing and Kraft 100% Light Parmesan Grated Cheese.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 1.5 g
Cholesterol 45 mg
Sodium 210 mg
Total carbohydrate 4 g
Dietary fibre 0 g
Sugars 1 g
Protein 7 g
12 servings, 2 crab cakes (31 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.