Mini Crab Cakes with Dill

• 2 cups canned crabmeat, well drained, squeezed dry
• 3 cups fresh bread crumbs, divided
• 1/2 cup green onions, finely chopped
• 1/4 cup red peppers, diced
• 1 Tbsp. dill weed, chopped
• 1/2 cup Kraft Creamy Cucumber Dill Dressing, divided
• 4 each eggs
• 1/2 cup canola oil

1. Mix all ingredients except oil; cover.
2. Refrigerate 1 hour.
3. Shape into 32 (1-oz./30-g) patties.
4. Heat oil in large skillet.
5. Add crab cakes, in batches; cook 3 min.
6. on each side or until golden brown on both sides.
7. Place in single layer on baking sheet.
8. Place in 200 degrees F-oven to keep warm until ready to serve.

canned crabmeat, bread crumbs, green onions, red peppers, dill weed, cucumber, eggs, canola oil

Taken from www.kraftrecipes.com/recipes/mini-crab-cakes-dill-109528.aspx (may not work)