Crab Cakes with Savory Remoulade

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 tsp. garlic powder
• 2 cans (6 oz. each) crabmeat, well drained, flaked
• 20 RITZ Reduced Fat Crackers, finely crushed
• 1/4 cup each finely chopped green onions and red peppers
• 1/2 tsp. CALUMET Baking Powder
• 1 stalk celery, finely chopped
• 2 Tbsp. hot pepper sauce

1. Mix first 4 ingredients until blended.
2. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl.
3. Add 2/3 cup cream cheese mixture; mix lightly.
4. Shape into 12 (1/2-inch-thick) patties.
5. Refrigerate 30 min.
6. Cook crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min.
7. or until golden brown on both sides, carefully turning after 3 min.
8. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.
9. Serve crab cakes with cream cheese sauce.

philadelphia cream cheese, milk, lemon zest, garlic powder, crabmeat, fat crackers, green onions, baking powder, celery, hot pepper sauce

Taken from www.kraftrecipes.com/recipes/crab-cakes-savory-remoulade-131202.aspx (may not work)