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Spicy Devilish Crab Cakes

Spicy Devilish Crab Cakes

Prep 20 min ∙ Cook 18 min ∙ Makes Yield: 4 to 6 Servings ∙ Difficulty Easy ∙ Source:


Crab Cakes
  • 1 lb. Crab Meat, Picked Free of Shells
  • 1/3 Cup Crushed Crackers (Recommended: RITZ)
  • 3 Green Onions (Green and White Parts), Finely Chopped
  • 1/2 Cup Sweet Bell Pepper, Finely Chopped
  • 1/2 Stalk of Celery, Finely Chopped
  • 1/4 Cup of Mayonnaise
  • 1 Egg
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Dry Mustard
  • 1 Key Lime, Juiced
  • 1/4 tsp. Garlic Powder
  • 2 tsp. Old Bay Seasoning
  • 1/2 tsp. Fine Sea Salt
  • 2 Tbsp. Tabañero Original Hot Sauce
  • 1 Cup of Seasoned Panko Breadcrumbs (Seasoned with Old Bay, Salt, and Pepper)
  • 1/2 Cup Peanut Oil (or a neutral oil of your liking)
Yucatan Tartar Sauce
  • 1/2 Cup of Mayonnaise (High Quality)
  • 2 Tbsp. Small-Diced Pickles or Cornichons
  • 1 Tbsp. Freshly Squeezed Key Lime Juice
  • 1 Tbsp. Capers
  • 1 tsp. Coarse-Grained Mustard
  • 1 Tbsp. Tabañero Original Hot Sauce
  • Pinch of Kosher Salt
  • Pinch of Freshly Ground Black Pepper


  1. For the crab cakes: In a large bowl, mix together all the ingredients, except for the Panko breadcrumbs and peanut oil. Scoop out 1 oz. balls of the crab cake mixture and shape each scoop into a patty. Coat each one with the seasoned Panko breadcrumbs and set aside to cook momentarily. 
  2. Preheat your oven to 375 degrees F.
  3. For the Yucatan Tatar Sauce: Place all of the ingredients in a food processor or mini chopper fitted with a steel blade, and pulse several times until the pieces are finely chopped and all of the ingredients are well-mixed, but not pureed. 
  4. Heat peanut oil in a large skillet over medium heat. When oil is hot, carefully arrange the crab cakes in the pan, making sure they are not touching one another so they can cook perfectly. Fry each crab cake until each one is golden brown (approximately 4 to 5 minutes). Remove crab cakes from the oil and set aside.
  5. Arrange all of the crab cakes on a sheet pan and bake in the oven for 7 to 10 minutes.
Enjoy the scrumptious crab cakes with the Yucatan Tartar sauce on mini rolls, or serve all by themselves.
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