SWEET & Spicy Crab Cakes
Ingredients
- 3/4 cup plus 2 tablespoons mayonnaise, divided
- 6 tablespoons TABASCO® brand SWEET & Spicy Pepper Sauce, divided
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 4 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lump crab meat, picked over
- Panko bread crumbs
- 1/4 cup olive oil, divided
Preparation
Combine 1/4 cup plus 2 tablespoons of the mayonnaise, 2 tablespoons of the TABASCO® SWEET & Spicy Sauce, egg, parsley, mustard, lemon juice, salt, and pepper in a medium-size bowl and mix well; gently stir in crab meat until well blended. Cover and refrigerate at least 1 hour.
For the sauce, combine the remaining 1/2 cup mayonnaise and 4 tablespoons TABASCO® SWEET & Spicy Sauce in a small bowl. Cover and refrigerate until ready to serve.
Shape crab mixture into patties, using 1/4 cup for each patty. Coat patties completely with bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half the crab cakes and cook until golden brown, about 5 minutes per side; repeat with remaining oil and crab cakes. Serve warm with sauce.
Makes 10 crab cakes.
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