Louisiana Crab Cakes

• 1 lb. fresh crabmeat, well picked over
• 1/2 cup finely chopped red peppers
• 1/4 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 2 eggs, beaten
• 1/2 tsp. hot pepper sauce
• 27 RITZ Crackers, finely crushed (about 1 cup), divided
• 1/2 cup KRAFT Classic Ranch Dressing
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/4 cup oil

1. Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs.
2. Refrigerate 1 hour or until firm.
3. Meanwhile, refrigerate combined dressing and mustard.
4. Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
5. Heat oil in large skillet on medium heat.
6. Add crab cakes, in batches; cook 3 to 5 min.
7. on each side or until golden brown on both sides.
8. Drain on paper towels.
9. Serve with mustard mixture.

fresh crabmeat, red peppers, onions, eggs, hot pepper sauce, crackers, poupon, oil

Taken from www.kraftrecipes.com/recipes/louisiana-crab-cakes-56595.aspx (may not work)