Louisiana Crab Cakes

1. 1

   Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs.

2. 2

   Refrigerate 1 hour or until firm.

3. 3

   Meanwhile, refrigerate combined dressing and mustard.

4. 4

   Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.

5. 5

   Heat oil in large skillet on medium heat.

6. 6

   Add crab cakes, in batches; cook 3 to 5 min.

7. 7

   on each side or until golden brown on both sides.

8. 8

   Drain on paper towels.

9. 9

   Serve with mustard mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.