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Frank's® RedHot®



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Servings: 6


  • 1/2 lb. Shrimp (medium), shelled and deveined
  • 1 large Egg White
  • 2/3 cup Heavy cream
  • 3 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1 tbsp. FRENCH'S® Classic Worcestershire Sauce
  • 1/4 tsp. Seasoned salt
  • 4 cups Crabmeat or imitation crabmeat, flaked
  • 1 each Red or yellow bell pepper, minced
  • 2 each Green onions, minced
  • 1/4 cup Parsley, minced
  • 1 1/2 cups Fresh bread crumbs
  • as needed Vegetable oil


  • 3. Coat patties in bread crumbs.
  • 4. Heat oil in large skillet until hot. Cook crab cakes until browned on both sides. Drain.
  • 1. Place shrimp, egg white heavy cream, RedHot, Worcestershire sauce and salt into a food processor. Process until mixture is puréed. Transfer to a large bowl.
  • 2. Add crab, peppers, onions and parsley. Mix until well blended. Shape into 1/2 inch thick patties, using about 1/4 cup mixture for each.