SWEET & Spicy Crab Cakes

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  • 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


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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