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Prep Time:

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About the Recipe


1 lb fresh crab meat 27 Ritz crackers, finely crushed

1/2 cup finely chopped red pepper (about 1 cup divided)

1/4 cup finely chopped onion 2 T Grey Poupon dijon mustard

2 eggs lightly beaten 1/2 cup Kraft ranch dressing

1/2 tsp hot pepper sauce 1/4 cup vegetable oil

Mix crabmeat, peppers,onions, eggs, pepper sauce and 1/2 cup of the

cracker crumbs. Mix mustard and dressing, cover and refrigerate until

ready to use. Shape crab mixture into 10 inch patties; coat with remaining

crumbs. Heat oil in large heavy skillet on medium heat. Add crab cakes

in batches, cook 3 to 5 minutes on each side or until golden brown on

both sides. Remove to paper towels to drain. Serve warm with the

mustard mixture.


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