Latin-Style Crab Cake Appetizer with Spicy Tropical Slaw

• 7 each eggs, beaten
• 3-1/2 cups KRAFT MAYO Real Mayonnaise
• 3-1/2 cups saltine crackers, finely crushed
• 1 cup poblano chiles, roasted, small dice
• 3/4 cup red onions, small dice
• 2/3 cup cilantro, chopped
• 2/3 cup red peppers, small dice
• to taste salt and black pepper
• 2 qt. jumbo lump crabmeat
• 3-1/2 Tbsp. olive oil
• 1-1/4 qt. Spicy Tropical Slaw

1. Combine all ingredients except crabmeat, oil and Spicy Tropical Slaw.
2. Add crabmeat; mix lightly.
3. Heat oil in large skillet.
4. Meanwhile, shape crab mixture into 49 cakes (or into 7 cakes for trial recipe), using #16 scoop to portion crab mixture for each cake.
5. Cook, in batches, 1 to 2 min.
6. on each side or until golden brown on both sides.
7. For each serving: Top 1 crab cake with about 1-1/2 Tbsp.
8. Spicy Tropical Slaw.

eggs, mayo, saltine crackers, poblano chiles, red onions, cilantro, red peppers, salt, jumbo lump crabmeat, olive oil

Taken from www.kraftrecipes.com/recipes/latin-style-crab-cake-appetizer-spicy-tropical-slaw-118684.aspx (may not work)