Mini Crab Cakes with Ranch-Caper Sauce

• Crab Cakes
• 4-1/2 cups fresh bread crumbs
• 1-1/8 cups red peppers, minced, cooked until crisp-tender
• 3/4 cup Pure Kraft Refrigerated Ranch Dressing
• 6 each egg yolks, beaten
• 1/4 cup fresh chives, sliced
• 1/4 cup Dijon mustard
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. freshly ground black pepper
• - crabmeat
• 1 -1/2 cups panko bread crumbs
• 3/4 cup canola oil, divided
• Ranch-Caper Sauce
• 2 -/4 cups Pure Kraft Refrigerated Ranch Dressing
• 6 Tbsp. capers, chopped if large
• 1 Tbsp. Dijon mustard
• 1 Tbsp. freshly ground black pepper
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Crab Cakes: Combine all ingredients except crabmeat, bread crumbs and oil in large bowl.
2. Squeeze crabmeat to remove liquid.
3. Add to crumb mixture; mix lightly.
4. (Do not overmix.)
5. Shape into 48 (40-g) cakes (or into 8 cakes for trial recipe).
6. Coat with bread crumbs.
7. Refrigerate at least 1 hour and up to 24 hours.
8. Meanwhile, prepare Ranch-Caper Sauce.
9. Ranch-Caper Sauce: Mix all ingredients until well blended.
10. Refrigerate until ready to use.
11. For each serving: Heat 7 mL (1-1/2 tsp.)
12. oil in small nonstick skillet on medium heat.
13. Add 2 Crab Cakes; cook 3 min.
14. on each side or until golden brown on both sides.
15. Plate crab cakes; drizzle with 30 mL (2 Tbsp.)
16. Ranch-Caper Sauce.

cakes, bread crumbs, red peppers, egg yolks, fresh chives, dijon mustard, lemon juice, freshly ground black pepper, crabmeat, bread crumbs, canola oil, caper, capers, mustard, freshly ground black pepper, lemon zest, lemon juice

Taken from www.kraftrecipes.com/recipes/mini-crab-cakes-ranch-caper-sauce-121832.aspx (may not work)