Spicy Devilish Crab Cakes

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


∙ 1 lb crabmeat, picked free of shells
∙ 1/3 cup crushed crackers (recommended: RITZ)
∙ 3 green onions (green and white parts), finely chopped
∙ 1/2 cup finely chopped sweet bell pepper
∙ 1/2 stalk of celery, finely chopped
∙ 1/4 cup of mayonnaise
∙ 1 egg
∙ 1 teaspoon Worcestershire sauce
∙ 1 teaspoon dry mustard
∙ 1 key lime, juiced
∙ 1/4 teaspoon garlic powder
∙ 2 teaspoon Old Bay Seasoning
∙ 1/2 teaspoon 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 Tablespoons small-diced pickles or cornichons
  • 1 Tablespoon freshly squeezed key lime juice
  • 1 Tablespoon capers
  • 1 teaspoon coarse-grained mustard
  • 1 Tablespoon 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 ingredients, except for the Panko bread crumbs and peanut oil. Take and scoop out 1oz balls of the crab cake mixture. Shape each scoop into a patty. Coat each one with the seasoned Panko bread crumbs and set aside to cook momentarily. 
  2. Preheat your oven to 375 degrees.
  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 pickes 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. Wen oil is hot, carefully arrange 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). Then 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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