Crab cakes, crab cakes, crack cakes! Lets talk about crab cakes! When I decided do a traditional Maryland style crab cake using Chilau my first focus is always to simplify the recipe and let Chilau do all the heavy lifting flavor-wise. They turned out excellent and this recipe will make 8 to 9 nice sized cakes with a wonderful crust. Make sure you try the Remoulade topping, its a game changer!
Note: On this particular day I couldn't find lump crab meat so I went with the claw meat instead. Just as delish!!!
- 2 pound crab meat
- 1 3/4 cup panko bread crumbs
- 1/4 cup minced parsley,
- 1/2 cup mayo
- 2 large eggs
- 1/4 cup Chilau sauce (any flavor) (add Boil Bomb for more kick)
- 2 tablespoon butter
- 1 tsp Chilau Garlic Pepper
- 1 Tsp Lemon Juice
- 1 Cup Mayo
- 1 Cup Chilau (any flavor) (option: Add Boil Bomb for more kick)
- 1/2 Cup Yellow Mustard
- 1 Tsp Prepared Horseradish
- Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper seasoning and lemon juice.
- Add the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over-mix.
- Sprinkle panko bread crumbs and parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash
- Cover with plastic wrap and refrigerate for 1 to 3 hours.
- Shape the crab mixture into 8 cakes about 1 inch thick. In a nonstick skillet or cast iron pan, heat the butter over medium heat.
- When the butter is frothy, add the cakes to the pan, cook until dark golden brown on the underside, about 4 minutes.
- Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
- Serve with lemon wedges on the side for squeezing over the cakes.