• 1 lb. plus 6 oz. mayonnaise
  • 1 ground red pepper
  • 6 lb. canned crabmeat, well drained, flaked
  • 1 lb. RITZ Crushed Crackers, evenly crushed, divided
  • 1-1/2 lb. chopped pimientos, well drained
  • 4 oz. green onions, chopped
  • 8 oz. butter


Nutritional facts are based on a single serving
Calories 230
Total fat 15g
Saturated fat 6g
Trans fat 0g
Cholesterol 110mg
Sodium 560mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 0g
Protein 17g
Calcium 10%DV
Iron 4%DV


  1. Mix  mayonnaise and red pepper in large bowl. Add crabmeat, 3 cups of the cracker crumbs, pimientos and onion; mix well.
  2. Shape  crabmeat mixture into 48 patties, using 1/3 cup of the crabmeat mixture for each patty. Coat on both sides with remaining 3 cups cracker crumbs.
  3. Cook  patties in butter on medium heat for 5 to 6 minutes on each side or until heated through and golden brown on both sides.
  4. TIP:

    Add 4 tsp. grated lime or lemon peel (or 1/2 tsp. for the trial recipe) to the crabmeat mixture before shaping into patties.

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