Name: Crab Cakes
Ingredients: 2 lbs Crab Meat; 1 ¾ cups Panko Bread Crumbs; ¼ cup Minced Parsley; ½ cup Mayo; 2 Large Eggs; ¼ cup Boil Bomb Chilau Sauce; 2 tbsp Butter; 1 tsp Chilau Garlic Pepper; 1 tsp Lemon Juice; 1 cup Mayo; 1 cup Boil Bomb Chilau Sauce; ½ cup Yellow Mustard; 1 tsp Prepared Horseradish

AuthoradminCategoryCajun/Creole

Yields1 Serving

2 lbs Crab Meat

1 ¾ cups Panko Bread Crumbs

¼ cup Minced Parsley

½ cup Mayo

2 Large Eggs

¼ cup Boil Bomb Chilau Sauce

2 tbsp Butter

1 tsp Chilau Garlic Pepper

1 tsp Lemon Juice

Remoulade

1 cup Mayo

1 cup Boil Bomb Chilau Sauce

½ 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 powder, 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.

Add panko bread crumbs and parsley over the mixture, and mix them thoroughly but gently.

Cover with plastic wrap and refrigerate for 1 to 3 hours.

Ingredients