Crab Cakes with Savory Remoulade

Ingredients

• 0.5 tsp calumet baking powder 
• 12 oz crab meat flaked drained well canned
• 1 stalk celery finely chopped
• 8 oz philadelphia cream cheese spread 
• 1 tsp garlic powder 
• 2 tsp lemon zest 
• 2 Tbsp milk 
• 2 Tbsp pepper sauce hot
• 0.3 cup green onions and red peppers finely chopped
• 20  ritz reduced fat crackers crushed finely

Equipment

• bowl
• frying pan

Directions

1. Mix first 4 ingredients until blended.
2. Combine crabmeat, cracker crumbs, onions, peppers and baking powder in medium bowl.
3. Add 2/3 cup cream cheese mixture; mix lightly. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
4. Cook crabmeat patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning after 3 min. Meanwhile, mix remaining cream cheese mixture, celery and pepper sauce until blended.
5. Serve crab cakes with cream cheese sauce.