 CAROLINA CRAB CAKES WITH ZESTY REMOULADE SAUCE
Prep Time: 15 min.
Cook Time: 12 min.
Makes 8 crab cakes
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
1. 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.
2. SHAPE crab mixture into cakes using about 1/3 cup mixture for each; flatten slightly.*
3. HEAT oil in large nonstick skillet over medium-high heat until hot. Sautι crab cakes in batches about 3 min. per side until golden brown.
Serve with Spicy Remoulade Sauce.
*Tip: Prepare crab cakes through step 2. Cover and chill about 1 hour to firm.
ZESTY REMOULADE SAUCE:
Makes about 1 cup.
2/3 cup mayonnaise
2 Tbsp. Frank's RedHot Sauce
2 Tbsp. French's Spicy Brown Mustard,
2 tsp. sugar
1 tsp. Old Bay seasoning.
Mix together - Chill.
Recipe courtesy of Frank’s Redhot Cayenne Pepper Sauce
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