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Servings: 12


  • 2 1/3 cups Mayonnaise, divided
  • 3/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce, divided
  • 9 tbsp. FRENCH'S® Spicy Brown Mustard, divided
  • 2 tbsp. Sugar
  • 1 1/3 tbsp. Old Bay seasoning, divided
  • 3 Eggs
  • 3 lbs. Lump crabmeat, picked through and drained
  • 6 tbsp. Chopped scallion
  • 6 tbsp. Chopped parsley
  • 6 tbsp. Bread crumbs, plain, dry


  • 2. To make the crab cake mixture whisk eggs, 1/3 cup mayonnaise, 6 tbsp. Frank's, 3 tbsp. mustard in a large bowl. Gently stir in crabmeat, scallion, parsley, bread crumbs, and 1 tsp. Old Bay. Shape into 24 crab cakes and refrigerate for service.
  • 1. To make the remoulade whisk together 2 cups mayonnaise, 6 tbsp. Frank's, 6 tbsp. mustard, sugar and 1 tbsp. Old Bay. Refrigerate until needed.
  • 3. For each serving saute 2 crab cakes until golden brown and cooked through. Serve with 1/4 cup remoulade.