Mini Crab Cakes with Ranch-Caper Sauce Recipe

Name: Mini Crab Cakes with Ranch-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes; 4-1/2 cups fresh bread crumbs; 1-1/8 cups red peppers, minced, cooked until crisp-tender; 3/4 cup Pure Kraft Refrigerated Ranch Dressing; 6 each egg yolks, beaten; 1/4 cup fresh chives, sliced; 1/4 cup Dijon mustard; 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09; 1 Tbsp. freshly ground black pepper; - crabmeat; 1 -1/2 cups panko bread crumbs; 3/4 cup canola oil, divided; Ranch-Caper Sauce; 2 -/4 cups Pure Kraft Refrigerated Ranch Dressing; 6 Tbsp. capers, chopped if large; 1 Tbsp. Dijon mustard; 1 Tbsp. freshly ground black pepper; 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

Servings: persons

Crab Cakes
4-1/2 cups fresh bread crumbs
1-1/8 cups red peppers, minced, cooked until crisp-tender
3/4 cup Pure Kraft Refrigerated Ranch Dressing
6 each egg yolks, beaten
1/4 cup fresh chives, sliced
1/4 cup Dijon mustard
2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
1 Tbsp. freshly ground black pepper
- crabmeat
1 -1/2 cups panko bread crumbs
3/4 cup canola oil, divided
Ranch-Caper Sauce
2 -/4 cups Pure Kraft Refrigerated Ranch Dressing
6 Tbsp. capers, chopped if large
1 Tbsp. Dijon mustard
1 Tbsp. freshly ground black pepper
1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

1
Crab Cakes: Combine all ingredients except crabmeat, bread crumbs and oil in large bowl.
2
Squeeze crabmeat to remove liquid.
3
Add to crumb mixture; mix lightly.
4
(Do not overmix.)
5
Shape into 48 (40-g) cakes (or into 8 cakes for trial recipe).
6
Coat with bread crumbs.
7
Refrigerate at least 1 hour and up to 24 hours.
8
Meanwhile, prepare Ranch-Caper Sauce.
9
Ranch-Caper Sauce: Mix all ingredients until well blended.
10
Refrigerate until ready to use.
11
For each serving: Heat 7 mL (1-1/2 tsp.)
12
oil in small nonstick skillet on medium heat.
13
Add 2 Crab Cakes; cook 3 min.
14
on each side or until golden brown on both sides.
15
Plate crab cakes; drizzle with 30 mL (2 Tbsp.)
16
Ranch-Caper Sauce.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crab Cakes, 4-1/2 cups fresh bread crumbs, 1-1/8 cups red peppers, minced, cooked until crisp-tender, 3/4 cup Pure Kraft Refrigerated Ranch Dressing, and more.

Yes, Mini Crab Cakes with Ranch-Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Crab Cakes with Ranch-Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions