Bart's Crab Cakes

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup KRAFT Real Mayo Mayonnaise, divided
• 2 eggs
• 1 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
• 1 lb. lump crabmeat, drained, flaked
• 30 saltine crackers, crushed
• 1 small each red, yellow and green pepper, finely chopped Target 1 pkg For $2.99 thru 02/06
• 1 small onion, finely chopped
• 1 Tbsp. butter
• 1 Tbsp. oil
• 2 tsp. GREY POUPON Dijon Mustard

1. Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended.
2. Add crabmeat, cracker crumbs, peppers and onions; mix well.
3. Shape into 16 patties.
4. Cook butter and oil in large skillet on medium heat until butter is melted.
5. Add crab patties; cook 4 to 5 min.
6. on each side or until firm and golden brown on both sides.
7. Mix mustard and remaining mayo until blended.
8. Serve with crab cakes.

philadelphia cream cheese, mayonnaise, eggs, lime juice, lump crabmeat, crackers, red, onion, butter, oil, poupon

Taken from www.kraftrecipes.com/recipes/barts-crab-cakes-112265.aspx (may not work)