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Bone Suckin’ Crab Cakes

Yields6 ServingsPrep Time45 minsCook Time15 minsTotal Time1 hr

This Crab Cakes recipe is so good!

Bone Suckin' Crab Cakes

 ½ cup Bone Suckin’® Sweet Spicy Mustard
 1 tsp Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce(or more to taste)
 1 tsp Bone Suckin’® Hot Seasoning & Rub
 1 lb Backfin Crabmeat(remove shell and cartilage fragments)
 2 tbsp Scallionsfinely chopped
 ¼ cup Red Pepperfinely chopped
 1 tsp Garlicminced
 1 tbsp Parsley Leavesfinely chopped
 2 tbsp Butter
 ½ tsp Lemon Zest
 1 tsp Crab Boil Seasoning
 ½ cup Mayonnaise
 1 Large Egg
 ½ cup Peanut Oil
 1 cup Pankodivided
 Sea Salt and Pepperto taste

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!

Nutrition Facts

Servings 6