6 oz. frozen hash brown potatoes with onions
2 (8 oz.) pkgs. Louis Kemp chunk imitation crab meat, finely chopped
2/3 c. mayo
1/2 c. bread crumbs
1/4 c. parsley, chopped
1/4 c. chopped red pepper
2 eggs
1 tbsp. lemon juice
1/4 tsp. pepper
1/2 c. oil
Remoulade sauce (recipe follows)

Prepare potatoes according to package directions. Drain and pat dry. Place potatoes in large bowl, add crab meat, mayo, bread crumbs, parsley, red pepper, eggs, lemon juice and pepper. Shape into 8 patties, place on waxed paper lined tray. Cover, chill for 2 hours. Heat oil in large skillet over medium high heat. Add patties. Cook until browned on both sides, about 10 minutes. Serve with sauce. 4 servings.

REMOULADE SAUCE:

1 c. mayo
1/2 c. barbeque sauce
2 tbsp. horseradish
2 tbsp. capers
1/2 tsp. lemon juice

Stir together the above ingredients. Cover and chill.