Add some zest to your crab cakes with spicy ranch dressing or jalapeño ranch dressing, in the mix, and for dipping. You’ll love these delicious cakes
as an entrée, or make them smaller for tasty hors d’oeuvres. Either way, your family and guests will love them.




1 pound crabmeat

½ red onion, finely diced

½ red pepper, finely diced

1 carrot, finely diced

¼ cup mayonnaise

1 tablespoon lemon juice

3 tablespoons fresh parsley, chopped

3 scallions, sliced

1 ½ cups bread crumbs, plus additional for breading

¼ cup salsa ranch salad dressing or jalapeño ranch salad dressing

Salt and pepper, to taste

Safflower or canola oil



Place crabmeat in mixing bowl. Sauté onion, red pepper, and carrot in 1 tablespoon oil until tender, about 3 minutes, and let cool completely.

Add vegetables to crabmeat, and then add salad dressing, mayonnaise, lemon juice, parsley, scallions, and bread crumbs. Add salt and pepper to taste,
and chill until ready to cook.

To finish, heat large skillet over medium heat. Add oil to pan, until about ¼-inch deep.

Shape crab mixture into cakes and then press the cakes into more bread crumbs.

Cook the cakes in the hot pan in batches so as to not overcrowd the pan. Brown on both sides, adding more oil as needed. Drain on paper towel when

Serve crab cakes with additional dressing, if desired.

Fresh ingredients make the best dishes, so using fresh, quality crab is essential to making the most of this recipe. To get the freshest Alaskan seafood
delivered right to your door, take a look at our selection. Place your order, and you can
have fresh-from-the-ocean crabmeat ready for your dinner table the very next day.

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