CAROLINA CRAB CAKES WITH ZESTY REMOULADE SAUCE

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Owner/Copyright: RBI 2008

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Servings: 8 crab cakes

Prep Time: 15

Cook Time: 12

INGREDIENTS:

1 lb. lump crabmeat, drained and flaked

1 egg

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.

TIPS:

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.