1 lb. Jumbo lump crabmeat, drained
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)
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.