Spicy Pecan-Crab Cakes

• 4-1/2 cups cholesterol-free egg product
• 1-1/2 cups KRAFT MAYO Fat Free Mayonnaise Dressing
• 1/4 cup TAPATIO Hot Sauce
• 1-1/2 tsp. ground cumin
• 1-1/2 qt. canned crabmeat, drained, flaked
• 2-1/4 qt. STOVE TOP Cornbread Flavored Stuffing Mix
• 1-1/2 cups chopped pecans

1. Mix egg product, mayonnaise, hot sauce and cumin in large bowl.
2. Add crabmeat, stuffing mix and nuts; mix well.
3. Shape into 48 patties (or shape into 8 patties for trial recipe).
4. Cook patties in large nonstick skillet sprayed with cooking spray on medium heat 3 min.
5. on each side or until heated through and golden brown on both sides.

cholesterolfree egg, mayo, ground cumin, canned crabmeat, stove, pecans

Taken from www.kraftrecipes.com/recipes/spicy-pecan-crab-cakes-97660.aspx (may not work)