Bring the flavors of the coast to your table with these easy-to-make Tabañero Blackened Crab Cakes! Fresh lump crab meat is gently folded with a creamy, zesty mixture of mayonnaise, Dijon mustard, Worcestershire sauce, Tabañero Classic Mild Heat Hot Sauce, and blackening seasoning, then baked until golden and lightly crisp around the edges. Finished with fresh lemon juice, these crab cakes are packed with bold flavor and just the right amount of heat!
Ingredients:
- 1 large egg
- 1/4 cup mayonnaise
- 1 tbsp Tabañero Hot Sauce
- 2 tsp fresh parsley, chopped
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp Tabañero Blackening Seasoning
- 1 tsp fresh lemon juice, plus more for serving
- 1/8 tsp salt
- 1 lb fresh lump crab meat
- 2/3 cup saltine cracker crumbs, about 14 crackers
- Melted butter, for brushing (optional)
Instructions:
- Make the Crab Cake Mixture: In a large bowl, whisk together the egg, mayonnaise, Tabañero Classic Mild Heat Hot Sauce, parsley, Dijon mustard, Worcestershire sauce, blackening seasoning, lemon juice, and salt.
- Add the Crab: Gently place the lump crab meat and cracker crumbs on top of the mixture. Using a rubber spatula or large spoon, carefully fold everything together until just combined. Be careful not to break up the crab meat.
- Chill the Mixture: Cover tightly and refrigerate for at least 30 minutes, or up to 1 day. Chilling helps the crab cakes hold their shape while baking.
- Preheat the Oven: Preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray, or line it with a silicone baking mat.
- Form the Crab Cakes: Using a 1/2-cup measuring cup, portion the mixture into 6 mounds on the prepared baking sheet. Gently compact each mound with your hands or a spoon, keeping the crab cakes thick rather than flattening them. For an extra-rich finish, lightly brush each crab cake with melted butter.
- Bake: Bake for 12–14 minutes, or until the crab cakes are lightly browned around the edges and on top.
- Finish & Serve: Drizzle the warm crab cakes with fresh lemon juice and serve.
Tip: Handle the crab mixture as gently as possible to keep those delicious pieces of lump crab intact. For an extra kick, serve with additional Tabañero Hot Sauce on the side for dipping!
