Crab Cakes with Savory Remoulade

Name: Crab Cakes with Savory Remoulade
Prep time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1 container refrigerated Alfredo sauce, divided; 2 tsp. lemon zest; 2 cans crabmeat, well drained, flaked; 20 RITZ Reduced Fat Crackers, finely crushed; ¼ cup green onions and red peppers; 1 stalk celery, finely chopped; 2 Tbsp. cocktail sauce

The secret to the best crab cakes? Buttery RITZ Cracker crumbs mixed in to make your crab cakes extra tender. And Alfredo sauce adds rich flavor to your entree.

Prep time:

0 min

Total time:

0 h

Makes 6 servings, 2 crab cakes each.

Ingredient list

1 container (10 oz.) refrigerated Alfredo sauce, divided
2 tsp. lemon zest
2 cans (6 oz. each) crabmeat, well drained, flaked
20 RITZ Reduced Fat Crackers, finely crushed
¼ cup each finely chopped green onions and red peppers
1 stalk celery, finely chopped
2 Tbsp. cocktail sauce

Directions

Mix 2/3 cup Alfredo sauce and lemon zest in medium bowl. Add crabmeat, cracker crumbs, onions and peppers; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.

Cook crab patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining Alfredo sauce, celery and cocktail sauce.

Serve crab cakes with sauce.