Crab Cakes with Remoulade Sauce

Ingredients:
Crab Cakes:
1 (12oz.) pkg. Kanimi® Crabmeat
7 Southern Home® saltine crackers, finely crushed
1/2 cup Kraft® Mayonnaise
1 large egg, lightly beaten
1 1/2 tsp Old Bay® Seasoning
1/2 tsp Angostura® Worcestershire sauce
Lou Ana® Vegetable Oil
Sauce:
1/3 cup Texas Pete® Seafood Sauce
2 Tbsp. Angostura® Worcestershire
1 1/2 cups Lou Ana® Vegetable Oil
1/2 cup egg substitute

Directions:
Crab Cakes: Drain and flake crabmeat. Combine crushed crackers, mayonnaise, egg, seasoning, and Worcestershire; gently fold crabmeat into mixture. Shape into 6 thin patties. Add vegetable oil to a skillet over medium heat. Add crab cakes; cook 4 to 5 minutes on each side or until golden. Sauce: In a medium mixing bowl, combine cocktail sauce, Worcestershire, and egg substitute. Pour in oil in a slow, steady stream while stirring until thickened. Serve with Crab Cakes.

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