Crab Cakes

Again, something else I made this weekend from the Kojie cookbook (page 117). The lady that put that recipe in was a great cook (she was a sponsor when I was there) so any of the recipes by her are probably good!

Kevin doesn't even really like crabcakes, but we almost made ourselves sick eating them!

Enjoy!

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1 egg
1/4 cup ranch dressing
2 (6 oz) cans LUMP WHITE crab meat (found by the tuna at the store)
about 20 Ritz crackers, crushed finely
1/3 cup each of shredded parmesan, romano, & asiago cheese (I cheated and used 1 cup of the the Italian blend cheese that had pamesan, asiago, and mozarella from the store)
2 green onions, chopped finely
1/4 tsp ground red pepper

Preheat oven to 375. Beat egg and dressing together in a large bowl with wire whisk until well blended. Drain crabmeat and add to mixture. Mix well. Gently stir in remaining ingredients. Let stand 3 minutes. Using about 1-2 T of mixture, shape into cake (I used the Pampered Chef medium scoop and flattened them out). Place in a single layer on a lightly greased baking sheet (I used my Pampered Chef cookie sheet stone) Bake 5-7 minutes on each side or until cakes are golden brown and heated through.

** After eating them, I thought it might be good to just put the mixture in a pie plate and bake like that. Then use crackers to eat it like a dip. They also would be good to make very small/bitesize to serve with crackers.