SPICY CRAB CAKES (with Rouille)

(Serves 4)

Spice up your dishes with our bold Rouille, a Provençal spicy mayonnaise which adds a tangy kick to almost any dish.

Ingredients

· 12 ounces crabmeat

· 1/4 cup minced roasted red peppers (fresh or from jar)

· 1 jar Life in Provence™ Rouille (spicy mayonnaise)

· 3 cup fresh breadcrumbs (from 8 oz. French bread)

· Salt and pepper to taste

· 2 eggs

· All-purpose flour

· 3 tablespoons butter

Combine the crabmeat, red peppers and 3 tablespoons of the Rouille in a large bowl.

Add 1 1/3 cup breadcrumbs and season with salt and pepper.

Separate the eggs yolks from the whites. Beat the whites until just foamy.

Mix in the egg yolks until the mixture becomes soft.

Form the crab mixture into 8 3/4-inch-thick cakes, using a generous 1/4 cupful for each crab cake.

Coat the cakes on both sides with flour and shake off the excess.

Brush both sides with the beaten whites, then coat with the remaining breadcrumbs.

Cover. Chill at least 2 hours and up to 6 hours.

Melt butter in heavy large skillet over medium-high heat.

Working in batches, cook the cakes in the skillet until golden brown and heated through, about 4 minutes per side.

Place 2 cakes on each plate and add the remaining Rouille.

Rouille is also a great accompaniment to barbecued fish and meats, in deviled eggs or whisked into fish soups.