Directions:

1. Blend thoroughly Zatarains crab cake mix  with 12 to 16 ozs. Of crab meat, ¼ cup mayonasie and ½ cup of water/
2. Allow to stand at least 30mins in the refrigerator.
3. Make crab cake mixture into 10-12 patties.
4. Fry in ¼ inch preheated oil (340 f) until golen brown and about 2mins on each side.
5. Makes five servings of 2 crab cakes per serving
   

Options: 

1. Precooked chopped shrimp or imitation crab may be substituted for crab meat
2. If desired crab caskes may be coated bread crumbs before frying
   

Spicy Pecan Crab Cakes

Ingredients:

• 3/4 cup cholesterol-free egg product 
• 1/4 cup KRAFT Mayo Fat Free Mayonnaise Dressing 
• 2 tsp. hot pepper sauce 
• 1/4 tsp. ground cumin 
• 2 cans (6 oz. each) crabmeat, drained, flaked 
• 1 package Zatarain's® Crab Cake Mix 
• 1/4 cup PLANTERS Chopped Pecans  
   

Directions:

1. MIX egg product, mayo, hot pepper sauce and cumin in large bowl. 
2. ADD crabmeat, Zatarain's® Crab Cake Mix and pecans; mix well. Shape into 8 patties. 
3. COOK patties in large nonstick skillet sprayed with cooking spray on medium heat 3 minutes on each side or until heated through and golden brown on both sides. 

Makes 4 servings, 2 crab cakes each

Grilled Southern-Style Crab Cakes with Cool Lime Sauce

Ingredients:

• 1 medium lime 
• 1 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing, divided 
• 1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix 
• 2 Tbsp. GREY POUPON Country Dijon Mustard 
• 2 cans (6 oz. each) crabmeat, drained, flaked 
• 1 package Zatarain's® Crab Cake Mix 
• 2 Tbsp. chopped green onion 
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream  
   

Directions:

1. GRATE the peel and sqeeze the juice from the lime.
2. Mix half of the lime juice, 1/2 cup of the mayo, salad dressing mix and mustard in medium bowl until well blended.
3. Add crabmeat, 1/2 cup of the Zatarain's® Crab Cake Mix   and onion; mix lightly. 
   SHAPE into 18 (1/2-inch-thick) patties; coat with remaining 1 package Zatarain's® Crab Cake Mix. 
4. GRILL patties 3 to 4 min. on each side or until firm and golden brown on both sides and heated through.
5. Meanwhile, mix remaining 1/2 cup mayo, remaining lime juice, lime peel and sour cream until well blended. Serve with crab cakes or use Zatarain's Remoulade Sauce.   

Makes 18 servings, 1 crab cake each