Ingredients Weight Measure
Butter, unsalted 4 Tbsp.
Red bell pepper 2 Tbsp.
Jalapeño, diced 1 Tbsp.
Scallion, diced 1/2 cup
Garlic 2 tsp.
Eggs, large 2 ea.
Mayonnaise, light 1/4 cup
Parsley 1/4 cup
Panko breadcrumbs, divided 2 cups
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Lemon juice 1 Tbsp.
Jumbo lump crabmeat, fresh (not canned), picked and cleaned 1-1/2 lbs.
Pepper to taste
Canola oil 1/4 cup


  1. Heat butter in a small skillet until melted. Add red bell peppers, jalapeños, scallions and garlic and cook until tender but not brown.
  2. In a large mixing bowl, combine eggs, mayonnaise, 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 pepper.
  3. Form into 6 cakes (or 12 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

Nutritional information per serving: 300 Calories, 27 g protein, 13 g fat, 17 g carbohydrates, 390 mg sodium, 205 mg cholesterol