New Orleans Crab Cakes
|Canned crabmeat||12 Ounce (2 Can)|
|Eggs||2 , beaten|
|Red pepper sauce||6 Dash|
|Vegetable oil||2 Teaspoon|
|Cocktail sauce||1⁄2 Cup (8 tbs)|
In Batter Bowl, combine crab meat, eggs, bread crumbs, milk and red-pepper sauce.
With Lemon Aid, squeeze 1/4 teaspoon lemon juice into crab mixture, then toss lightly to mix.
Heat 1 teaspoon oil on 11-inch Square Griddle over medium-high heat.
Shape crab mixture into four patties and arrange on hot griddle.
Cook 3 minutes, or until browned on bottom.
Turn patties and cook until browned on other side.
Add remaining oil to griddle as necessary to prevent sticking.
Serve crab cakes topped with cocktail sauce.