Carolina Crab Cakes With Zesty Remoulade Sauce
- Servings: 8 crab cakes
- Prep Time:
- Cook Time:
Ingredients:
| 2 tbsp | FRANK'S® REDHOT® Original Cayenne Pepper Sauce | 30 mL |
| 1 lb | lump crabmeat, drained and flaked | 500 g |
| 1 | egg | 1 |
| 3 tbsp | mayonnaise | 45 mL |
| 1 tbsp | FRENCH'S® Bold 'n Spicy Deli® Mustard or FRENCH'S® Horseradish Mustard | 15 mL |
| 2 tbsp | minced green onion and parsley | 30 mL |
| 2 tbsp | plain dried bread crumbs | 30 mL |
| ½ tsp | Old Bay® seasoning | 2 mL |
| 3 tbsp | olive oil | 45 mL |
| 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 ? cup (75 mL) 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 ? cup (150 mL) mayonnaise, 2 tbsp. (30 mL) Frank's RedHot Sauce, 2 tbsp. (30 mL) French's Mustard, 2 tsp (10 mL) sugar and 1 tsp. (5 mL) Old Bay® seasoning. Chill. Makes about 1 cup (250 mL).
Tips:
* Prepare crab cakes through step 2. Cover and chill about 1 hour to firm.
