Crab Cakes
1 lb fresh crabmeat, well picked over
1/2 cup finely chopped red peppers
1/4 cup finely chopped onions
2 eggs, beaten
1/2 tsp hot pepper sauce
27 buttery crackers, crushed
1/2 cup ranch dressing
2 tbs Dijon mustard
1/4 cup oil
Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
Shape crab mixture into 10 (1-inch-thick) patties. Coat with remaining crumbs.
Heat oil in large skillet on medium heat. Add crab cakes, in batches. Cook 3 to 5 min on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture. Serves 5