Makes: 12 servings, 2 crab cakes each
Ingredients:
1 egg
1/4 cup Ranch Dressing
2 cans (6 oz. each) crabmeat, drained, flaked
20 RitzCrackers, coarsely crushed (about 1 cup)
1/3 cup shredded Parmesan, Romano, and Asiago Cheese, mixed
2 green onions, sliced
1/4 tsp. ground red pepper (cayenne)
Directions:
Preheat oven to 375°F. Beat egg and dressing in large bowl with wire whisk until well blended. Add crabmeat; mix well. Gently stir in remaining ingredients. Let stand 3 min.
Shape into 24 cakes, using about 1 Tbsp. of the crabmeat mixture for each cake. Place in single layer on lightly greased baking sheet.
Bake 5 to 7 min. on each side or until cakes are golden brown on both sides and heated through. |
