Latin-Style Crab Cake Appetizer with Spicy Tropical Slaw

Latin-Style Crab Cake Appetizer with Spicy Tropical Slaw
49 servings, 1 crab cake each


Ingredients Weights Measures
eggs, beaten 14 fl oz 7 each
KRAFT MAYO Real Mayonnaise 1 lb. + 5 oz. 3-1/2 cups
saltine crackers, finely crushed 10-1/2 oz. 3-1/2 cups
poblano chiles, roasted, small dice 7 oz. 1 cup
red onions, small dice 5-1/4 oz. 3/4 cup + 2 Tbsp.
cilantro, chopped - 2/3 cup
red peppers, small dice 3-1/2 oz. 2/3 cup
salt and black pepper - to taste
jumbo lump crabmeat 4 lb. 2 qt. + 2-1/2 cups
olive oil 1-1/2 fl oz 3-1/2 Tbsp.
Spicy Tropical Slaw - 1-1/4 qt.


COMBINE all ingredients except crabmeat, oil and Spicy Tropical Slaw. Add crabmeat; mix lightly.

HEAT oil in large skillet. Meanwhile, shape crab mixture into 49 cakes (or into 7 cakes for trial recipe), using #16 scoop to portion crab mixture for each cake.

COOK, in batches, 1 to 2 min. on each side or until golden brown on both sides.

FOR each serving: Top 1 crab cake with about 1-1/2 Tbsp. Spicy Tropical Slaw.

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