1 1/3 cups FRENCH'S® Crispy Fried Onions
3 (8 ounce) cans jumbo lump crabmeat, drained
1/4 cup mayonnaise
1 egg, lightly beaten
2 Tbsp. chopped pimentos
2 Tbsp. chopped parsley
2 Tbsp. FRENCH'S® Horseradish Mustard
1 tsp. minced garlic
2 Tbsp. oil
CRUSH Crispy Fried Onions in plastic bag with hands or rolling pin.
PLACE onions in large bowl. Stir in remaining ingredients.
SHAPE mixture into cakes using about 1/4 cup mixture for each. Flatten slightly.
HEAT oil in large nonstick skillet. Cook crab cakes in batches about 5 min. until golden, turning once. Drain. Transfer crab cakes to serving platter. Serve with additional mustard.
Tip: Prepare and cook crab cakes up to 2 days ahead. Cover and refrigerate. Reheat at 350°F about 10 min. until hot. Look for FRENCH'S® Crispy Fried Onions in the canned vegetable aisle!