This Crab Cakes recipe is so good!
Before cooking food, heat a medium size saucepan over medium heat. Add butter and melt. Add scallions, red pepper and garlic. Lightly sauté for 3 minutes, season with salt, pepper, and Bone Suckin’® Hot Seasoning & Rub. Remove from heat and let cool.
In a medium bowl, mix together mayonnaise, Bone Suckin’® Sweet Spicy Mustard, lemon zest, crab boil seasoning, parsley, 1/2 cup panko and egg. Mix in the cooled vegetables, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, salt, pepper, and crabmeat. Refrigerate the mixture for 30 minutes.
Form crab cakes using about 2 tablespoons of crab mixture per cake. Flatten until they are about 3 /4 inch thick. Dip the cakes in the remaining panko.
Heat oil in a large skillet over high heat. Add crab cakes and sauté, flipping once, until golden brown and crispy, about 5 to 6 minutes per side. Serve with Bone Suckin’® Lemon Aioli. Enjoy!
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Ingredients
Directions
Before cooking food, heat a medium size saucepan over medium heat. Add butter and melt. Add scallions, red pepper and garlic. Lightly sauté for 3 minutes, season with salt, pepper, and Bone Suckin’® Hot Seasoning & Rub. Remove from heat and let cool.
In a medium bowl, mix together mayonnaise, Bone Suckin’® Sweet Spicy Mustard, lemon zest, crab boil seasoning, parsley, 1/2 cup panko and egg. Mix in the cooled vegetables, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, salt, pepper, and crabmeat. Refrigerate the mixture for 30 minutes.
Form crab cakes using about 2 tablespoons of crab mixture per cake. Flatten until they are about 3 /4 inch thick. Dip the cakes in the remaining panko.
Heat oil in a large skillet over high heat. Add crab cakes and sauté, flipping once, until golden brown and crispy, about 5 to 6 minutes per side. Serve with Bone Suckin’® Lemon Aioli. Enjoy!
