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Crab Cakes w/ Horseradish Mustard Sauce




Source of Recipe


Source: French's


List of Ingredients




1-1/3 cups French's French Fried Onions, divided
3 cans (6-oz. each) jumbo lump crabmeat, drained
1/4 cup unseasoned dry bread crumbs
1/4 cup mayonnaise
1 egg, slightly beaten
2 tablespoons chopped pimientos
2 tablespoons chopped parsley
1 tablespoon French's Bold n' Spicy Brown Mustard or French's Honey Dijon Mustard
1 tablespoon prepared horseradish
1 teaspoon minced garlic
Horseradish Mustard Sauce (see recipe below)


Recipe



1. Lightly crush 2/3 cup French's French Fried Onions. Place in large bowl. Add remaining ingredients for crab cakes; mix until well combined. Shape mixture into cakes using about 1/4 cup mixture for each; flatten slightly.
2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium high heat. Cook crab cakes in batches, about 2 to 3 minutes per side or until golden. Drain. Transfer crab cakes to serving platter. Serve each crab cake topped with some of the Horseradish Mustard Sauce and remaining onions. Makes 10 servings.
Horseradish Mustard Sauce: Combine 1/2 cup French's Gourmayo Wasabi Horseradish Mayonnaise, 2 tablespoons French's Bold n¿ Spicy Brown Mustard and 1 tablespoon horseradish. Chill.

Tip: Prepare crab cakes up to 2 days ahead. Cover and refrigerate. Heat at 350 degree F about 10 minutes until hot.