Louisiana Crab Cakes

Ingredients

• 1 lb crab meat fresh picked over well
• 2 Tbsp grey poupon dijon mustard 
• 2  eggs beaten
• 0.3 cup oil 
• 0.3 cup onions finely chopped
• 0.5 tsp pepper sauce hot
• 0.5 cup classic ranch dressing kraft
• 0.5 cup pasilla peppers red finely chopped
• 1 cup ritz crackers divided crushed finely

Equipment

• frying pan
• paper towels

Directions

1. 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.
2. Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
3. Heat oil in large skillet on medium heat.
4. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides.
5. Drain on paper towels.
6. Serve with mustard mixture.