1. Heat oven to 425°F.
2. Crush 30 crackers finely; place 1/2 cup cracker crumbs in pie plate. Reserve for later use.
3. Mix remaining cracker crumbs with crabmeat, 1/2 cup mayonnaise, egg, 2 Tbsp. onionsand 1 Tbsp. chopped red peppers until blended.
4. Roll crabmeat mixture into 30 (1-inch) balls. Add, 1 at a time, to reserved cracker crumbs in pie plate; roll to evenly coat crabmeat balls with crumbs.
5. Place on parchment-covered baking sheet.
6. Bake 8 to 10 min. or until golden brown.
7. Meanwhile, mix remaining mayonnaise with lemon juice and ground red pepper until blended.
8. Spread about 1 tsp. mayonnaise mixture onto each of the remaining crackers.
9. Place crab puffs on crackers. Top with remaining mayonnaise mixture, onions and chopped red peppers.
Tips: Make Ahead The crabmeat mixture can be rolled into balls ahead of time. Do not coat with reserved crumbs. Refrigerate up to 24 hours along with the mayonnaise mixture. Store reserved crumbs in resealable plastic bag at room temperature until ready to use as directed.
Variation: Prepare using reduced-fat mayonnaise and RITZ Reduced Fat Crackers.
- 18 g Total Fat
- 3 g Saturated Fat
- 30 mg Cholesterol
- 250 mg Sodium
- 8 g Carbohydrate
- 0 g Dietary Fiber
- 1 g Total Sugars
- 4 g Protein
Shop Ingredients
Nutritional Information
- 18 g Total Fat
- 3 g Saturated Fat
- 30 mg Cholesterol
- 250 mg Sodium
- 8 g Carbohydrate
- 0 g Dietary Fiber
- 1 g Total Sugars
- 4 g Protein
Directions
1. Heat oven to 425°F.
2. Crush 30 crackers finely; place 1/2 cup cracker crumbs in pie plate. Reserve for later use.
3. Mix remaining cracker crumbs with crabmeat, 1/2 cup mayonnaise, egg, 2 Tbsp. onionsand 1 Tbsp. chopped red peppers until blended.
4. Roll crabmeat mixture into 30 (1-inch) balls. Add, 1 at a time, to reserved cracker crumbs in pie plate; roll to evenly coat crabmeat balls with crumbs.
5. Place on parchment-covered baking sheet.
6. Bake 8 to 10 min. or until golden brown.
7. Meanwhile, mix remaining mayonnaise with lemon juice and ground red pepper until blended.
8. Spread about 1 tsp. mayonnaise mixture onto each of the remaining crackers.
9. Place crab puffs on crackers. Top with remaining mayonnaise mixture, onions and chopped red peppers.
Tips: Make Ahead The crabmeat mixture can be rolled into balls ahead of time. Do not coat with reserved crumbs. Refrigerate up to 24 hours along with the mayonnaise mixture. Store reserved crumbs in resealable plastic bag at room temperature until ready to use as directed.
Variation: Prepare using reduced-fat mayonnaise and RITZ Reduced Fat Crackers.