Spicy Pecan Crab Cakes

• 3/4 cup cholesterol-free egg product
• 1/4 cup KRAFT Mayo Fat Free Mayonnaise Dressing
• 2 tsp. hot pepper sauce
• 1/4 tsp. ground cumin
• 2 cans (6 oz. each) crabmeat, drained, flaked
• 1-1/2 cups STOVE TOP Cornbread Stuffing Mix in the Canister
• 1/4 cup PLANTERS Chopped Pecans

1. Mix egg product, mayo, hot pepper sauce and cumin in large bowl.
2. Add crabmeat, stuffing mix and pecans; mix well.
3. Shape into eight patties.
4. Cook 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, mayonnaise dressing, hot pepper sauce, ground cumin, crabmeat, stove, pecans

Taken from www.kraftrecipes.com/recipes/spicy-pecan-crab-cakes-60176.aspx (may not work)