Bone Suckin’® Crab Cakes Recipe
Prep Time

Cook Time

Total Time


This recipe is so good!
Recipe type: Entree
Serves: 6

  • Bone Suckin’ Sweet Hot Mustard., ½ cup
  • Bone Suckin’ Habanero Sauce, 1 tsp. (or more to taste)
  • Bone Suckin’ Hot Seasoning & Rub, 1 tsp.
  • Backfin Crabmeat, 1 lb. (remove shell and cartilage fragments)
  • Scallions, 2 Tbsp., finely chopped
  • Red Pepper, ¼ cup, finely chopped
  • Garlic, 1 tsp., minced
  • Parsley Leaves, 1 Tbsp., finely chopped
  • Butter, 2 Tbsp.
  • Lemon Zest, ½ tsp.
  • Crab Boil Seasoning, 1 tsp.
  • Mayonnaise, ½ cup
  • Egg, 1 large
  • Peanut Oil, ½ cup
  • Panko, 1 cup, divided
  • Sea Salt and Pepper, to taste

  1. Before cooking food, heat a medium size saucepan over medium heat. Add butter and melt. Add scallions, red pepper and garlic. Lightly sauté for 3 minutes, season with salt, pepper, and Bone Suckin’ Hot Seasoning & Rub. Remove from heat and let cool.
  2. In a medium bowl, mix together mayonnaise, Bone Suckin’ Sweet/Hot Mustard, lemon zest, crab boil seasoning, parsley, ½ cup panko and egg. Mix in cooled vegetables, Bone Suckin’ Habanero Sauce, salt, pepper, and crabmeat. Refrigerate mixture for 30 minutes.
  3. Form crab cakes using about 2 tablespoons of crab mixture per cake. Flatten until they are about 3 /4 inch thick. Dip the cakes in the remaining panko.
  4. Heat oil in a large skillet over high heat. Add crab cakes and sauté, flipping once, until golden brown and crispy, about 5 to 6 minutes per side. Serve with Bone Suckin’ Lemon Aioli. Recipe serves 6.


Bone Suckin’® Crab Cakes Recipe  Buy Bone Suckin’ Habanero Sauce >>

  Buy Bone Suckin’ Hot Seasoning & Rub >>

  Buy Bone Suckin’ Sweet Hot Mustard >>