Bone Suckin’® Fire Dancer Crab Cakes Recipe
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Cook Time

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Add some heat & spice to your crab cake recipe.
Recipe type: Entree
Serves: 4

  • —– Dressing —–
  • 1 Tbsp. Bone Suckin’ Salsa
  • 2 Tbsp.Fire Dancer Seasoning
  • ¾ cup Greek Yogurt
  • ¼ cup Green Onions, chopped
  • 2 Tbsp. Pimentos, chopped
  • ¼ tsp. Lemon Zest
  • Sea Salt and Pepper to taste
  • —– Cakes —–
  • 1 Tbsp. Bone Suckin’ Salsa
  • 4 Tbsp. Fire Dancer Seasoning
  • ¼ cup Mayonnaise
  • 1 lg. Egg
  • 1 Tbsp. Lemon Juice
  • 4 Tbsp. Pimentos, chopped
  • ¼ cup Green Onion, Chopped
  • 1 lb. Fresh Lump Crabmeat
  • 2 cups Panko (Japanese Breadcrumbs), divided
  • ¼ cup Grapeseed Oil
  • 1 bag Romaine Lettuce
  • Sea Salt and Pepper to taste

  1. Dressing: Mix all dressing ingredients together and chill.
  2. Cakes: In a medium bowl, whisk together Fire Dancer Seasoning, Bone Suckin’ Salsa, mayonnaise, egg, lemon juice, pimentos and green onions. Gently stir in lump crab and ¾ cup of Panko. Using ¼ cup for each patty, shape crab mixture into twelve 3 inch patties. Press each patty in remaining Panko crumbs to coat. Cover with plastic wrap and chill for 1 hour.
  3. Add 2 tablespoons Grapeseed oil to a skillet and heat to medium-high. Saute crab cakes in batches for 5 minutes per side, adding more oil in skillet as needed.
  4. Arrange 3 crab cakes over a bed of Romaine lettuce and drizzle with Chilled Fire Dancer Dressing. Garnish with cucumbers, grape tomatoes and peppers. Recipe Serves 4.

Use Fire Dancer Seasoning in place of fajita seasoning in your recipes.


Bone Suckin’® Fire Dancer Crab Cakes Recipe