AuthoradminCategory
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
1

Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.

2

In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper powder, and lemon juice.

3

Add the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over-mix.

4

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

5

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

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
Remoulade
 1 cup Mayo
 1 cup Boil Bomb Chilau Sauce
 ½ cup Yellow Mustard
 1 tsp Prepared Horseradish

Directions

1

Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.

2

In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper powder, and lemon juice.

3

Add the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over-mix.

4

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

5

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

Crab Cakes