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.

No additional tips available.

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

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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.

Mini Crab Cakes with Ranch-Caper Sauce

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