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Carolina Crab Cakes with Zesty Remoulade Sauce Carolina Crab Cakes with Zesty Remoulade Sauce Makes: 8.00 crab cakes 1 lb. lump crabmeat, drained and flaked 1 large 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. minced green onion and parsley 2 Tbsp. plain dried bread crumbs 1/2 tsp. Old Bay® seasoning 3 Tbsp. Olive oil 1 cup Zesty Remoulade Sauce *Tip: Prepare crab cakes through step 2. Cover and chill about 1 hour to firm.
24 200

Carolina Crab Cakes with Zesty Remoulade Sauce

Makes: 8 crab cakes
Prep Time: 15 min
Cook Time: 12 min
User Rating:

Ingredients

  • 1 lb. lump crabmeat, drained and flaked
  • 1 large 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. minced green onion and parsley
  • 2 Tbsp. plain dried bread crumbs
  • 1/2 tsp. Old Bay® seasoning
  • 3 Tbsp. Olive oil
  • 1 cup Zesty Remoulade Sauce

Directions

WHISK egg with mayonnaise, Frank's RedHot Sauce and mustard in large bowl. Stir in crab meat, 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. Sauté crab cakes in batches about 3 min. per side until golden brown. Serve with Spicy Remoulade Sauce.

- Tips

*Tip: Prepare crab cakes through step 2. Cover and chill about 1 hour to firm.

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Carolina Crab Cakes with Zesty Remoulade Sauce

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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