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