Belvita Breakfast Biscuits Waffles on a Stick made with Chunky CHIPS AHOY! Cookie Pieces Sweet Corn & Shrimp Arancini made with RITZ Crackers Dessert Burritos made with OREO Cookie Pieces Honey Maid Grahams Whole Grain PREMIUM Saltines Sour Patch Kids


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  • 4-1/2 lb. lump crabmeat, flaked
  • 12 oz. RITZ Crackers, crushed
  • 1-1/8 lb. garlic and herb reduced fat mayonnaise
  • 12 fl oz eggs
  • 3 oz. Dijon mustard
  • 3 oz. roasted red pepper, chopped
  • 4-1/2 green onion, chopped
  • 1 Tbsp. hot sauce
  • 3 oz. butter


Nutritional facts are based on a single serving
Calories 240
Total fat 14g
Saturated fat 4g
Trans fat 0.5g
Cholesterol 125mg
Sodium 600mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 2g
Protein 17g
Calcium 10%DV
Iron 8%DV


  1. Mix  all ingredients except butter until well blended.
  2. Shape  into patties, using about 1/4 cup crab mixture for each.
  3. For  each serving: Melt 3/4 tsp. butter in nonstick skillet on medium heat. Add 2 patties; cook 4 to 5 min. on each side or until golden brown on both sides.
  4. Make Ahead

    Crab patties can be shaped ahead of time. Refrigerate up to 4 hours before cooking as directed.

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