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Tabañero Crab Cakes

Tabañero Crab Cakes

crab cake

Bring the flavors of the coast to your table with this blackened, easy to make crab cake recipe.  


  • 1 Large Egg
  • 1/4 Cup Mayonnaise
  • 1 Tablespoon Tabañero Hot Sauce
  • 2 Teaspoons Chopped Fresh Parsley
  • 2 Teaspoons Dijon Mustard
  • 2 Teaspoons Worcestershire Sauce
  • 2 Teaspoon Tabañero Blackening Seasoning
  • 1 Teaspoon Fresh Lemon Juice, Plus More for Serving
  • 1/8 Teaspoon Salt
  • 1 Pound Fresh Lump Crab Meat
  • 2/3 Cup Saltine Cracker Crumbs (About 14 Crackers)



  1. Whisk the egg, mayonnaise, parsley, Tabañero Hot Sauce, Dijon mustard, Worcestershire sauce, Tabañero Blackening Seasoning, lemon juice, and salt together in a large bowl. Place the crab meat on top of the mixture, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold everything together. Avoid breaking up that crab meat!
  2. Cover tightly and refrigerate for at least 30 minutes (or up to 1 day).
  3. Preheat the oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray, or line with a silicone baking mat.
  4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet (don’t flatten). Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each mound with melted butter (this is optional but recommended)!
  5. Bake for 12-14 minutes or until lightly browned around the edges and on the top. Drizzle each with fresh lemon juice and serve warm.
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