Ingredients Weight Measure
Butter 4 Tbsp.
Red bell pepper 2 Tbsp.
Jalapeño 1 Tbsp.
Scallion 1/2 cup
Garlic 2 tsp.
Eggs 2 ea.
Mayonnaise 1/2 cup
Dijon mustard 2 Tbsp.
Parsley 1/4 cup
Breadcrumbs, divided 2 cups
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Lemon juice 1 Tbsp.
Jumbo lump crabmeat, picked and cleaned 2 lbs.
Salt to taste
Pepper to taste
Canola oil 1/4 cup


  1. Heat butter in a small skillet until melted. Add red bell peppers, jalapeños and garlic and cook until tender but not brown.
  2. In a large mixing bowl, combine eggs, mayonnaise, Dijon mustard, parsley, 1/4 cup breadcrumbs, TABASCO® Sauce and lemon juice. Add sautéed vegetables and crabmeat. Mix gently, being careful not to break apart the crabmeat. Season with salt and pepper.
  3. Form into 8 cakes (or 16 cakes for appetizer size) and coat with remaining breadcrumbs. Refrigerate cakes for an hour before cooking.
  4. Heat canola oil in a non-stick skillet over medium-high heat. Sauté crab cakes on both sides until brown and crispy.

Yield: 6 servings