Ingredients
1 lb. Jumbo lump crabmeat, drained
1 egg
3 tbsp. mayonnaise
2 tbsp. NRJSPICE Habanero Pepper Sauce
1 tbsp. of your choice of mustard
2 Tbsp. each minced green onion and parsley
2 tbsp. plain dried bread crumbs
1/2 tsp. NRJSPICE Bounty Blend or Hot and Smokey
3 tbsp. olive oil
Zesty Remoulade Sauce (recipe follows)
Directions:
Blend egg with mayonnaise and NRJ Hot Sauce and mustard in large bowl. Stir in crabmeat gently, green onion, parsley, bread crumbs and seasoning; mix well.
Shape crab mixture into cakes using about 1/3 cup mixture for each; flatten slightly. Use ring mold if possible.
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 2/3 cup mayonnaise, 2 tbsp. NRJ’s Hot Sauce, 2 tbsp. Mustard, 2 tsp. sugar and 1 tsp. NRJSPICE Bounty Blend seasoning and 2 tsp fresh lemon juice with zest of lemon. Chill. Makes 1 cup.
Prepare crab cakes, cover and chill about 1 hour to firm.
