Mini Crab Cakes with Ranch-Caper Sauce

Ingredients

• Crab Cakes
• 4-1/2 cups fresh bread crumbs
• 1-1/8 cups red peppers
• minced
• cooked until crisp-tender
• 3/4 cup Pure Kraft Refrigerated Ranch Dressing
• 6 each egg yolks
• beaten
• 1/4 cup fresh chives
• sliced
• 1/4 cup Dijon mustard
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. freshly ground black pepper
• - crabmeat
• 1 -1/2 cups panko bread crumbs
• 3/4 cup canola oil
• divided
• Ranch-Caper Sauce
• 2 -/4 cups Pure Kraft Refrigerated Ranch Dressing
• 6 Tbsp. capers
• chopped if large
• 1 Tbsp. Dijon mustard
• 1 Tbsp. freshly ground black pepper
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

Instructions

1. Crab Cakes: Combine all ingredients except crabmeat, bread crumbs and oil in large bowl.
2. Squeeze crabmeat to remove liquid.
3. Add to crumb mixture; mix lightly.
4. (Do not overmix.)
5. Shape into 48 (40-g) cakes (or into 8 cakes for trial recipe).
6. Coat with bread crumbs.
7. Refrigerate at least 1 hour and up to 24 hours.
8. Meanwhile, prepare Ranch-Caper Sauce.
9. Ranch-Caper Sauce: Mix all ingredients until well blended.
10. Refrigerate until ready to use.
11. For each serving: Heat 7 mL (1-1/2 tsp.)
12. oil in small nonstick skillet on medium heat.
13. Add 2 Crab Cakes; cook 3 min.
14. on each side or until golden brown on both sides.
15. Plate crab cakes; drizzle with 30 mL (2 Tbsp.)
16. Ranch-Caper Sauce.