CAROLINA CRAB CAKES WITH ZESTY REMOULADE SAUCE
Servings: 8 crab cakes
Prep Time: 15
Cook Time: 12
1 lb. lump crabmeat, drained and flaked
3 tbsp. mayonnaise
2 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 tbsp. FRENCH'S® Spicy Brown Mustard or FRENCH'S® Horseradish Mustard
2 Tbsp. each minced green onion and parsley
2 tbsp. plain dried bread crumbs
1/2 tsp. Old Bay® seasoning
3 tbsp. olive oil
Zesty Remoulade Sauce (recipe follows)DIRECTIONS:
WHISK egg with mayonnaise, Frank's RedHot Sauce and mustard in large bowl. Stir in crabmeat, green onion, parsley, bread crumbs and seasoning; mix well.
SHAPE crab mixture into cakes using about 1/3 cup mixture for each; flatten slightly.*
HEAT oil in large nonstick skillet over medium-high heat until hot. Saute crab cakes in batches about 3 min. per side until golden brown. Serve with Spicy Remoulade Sauce.
Zesty Remoulade Sauce: Mix together 2/3 cup mayonnaise, 2 tbsp. FRANK'S RedHot Sauce, 2 tbsp. FRENCH'S Spicy Brown Mustard, 2 tsp. sugar and 1 tsp. Old Bay® seasoning. Chill. Makes about 1 cup.
*Tip: Prepare crab cakes through step 2. Cover and chill about 1 hour to firm.