Crab Cakes

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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

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