1 lb. fresh crabmeat, well picked over 1/2 c. finely chopped red peppers 1/4 c. finely chopped onions 2 eggs, beaten 1/2 tsp. hot pepper sauce 27 RITZ Crackers, finely crushed (about 1 c.), divided 1/2 c. KRAFT Classic Ranch Dressing 2 Tbsp. GREY POUPON Dijon Mustard 1/4 c. oil
What to do:
1. 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. 2. Shape crab mixture into 10 (1-in.-thick) patties; coat with remaining crumbs. 3. Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.