Recipe Of The Week - Crack'n Crispy Crabcakes

Recipe Of The Week - Crack'n Crispy Crabcakes

Why We Love This Recipe:
Crab cakes are the ultimate seafood comfort food—quick to make, rich in flavor, and perfect for entertaining or a weeknight dinner. This recipe is elevated with Erry’thang Sauce’s Spicy Basil Salt, adding a zesty, herbal punch that perfectly complements the sweetness of crab meat.


Spicy Basil Salt Crab Cakes

Ingredients:

  • 1 lb lump crab meat (drained and picked over for shells)
  • 1/3 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/4 cup finely chopped green onions
  • 1/2 cup panko breadcrumbs (plus extra for coating)
  • 1 teaspoon Erry’thang Sauce Spicy Basil Salt (plus extra to garnish)
  • 2 tablespoons oil for pan-frying

Instructions:

  1. Mix the Base:
    In a bowl, combine mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, green onions, and Spicy Basil Salt. Mix until smooth.

  2. Fold in Crab:
    Gently fold the crab meat and breadcrumbs into the wet mixture. Don’t overmix—keep it light so the crab shines.

  3. Form Cakes:
    Divide into 6–8 cakes. Place on a baking sheet and chill for 20–30 minutes to firm up.

  4. Coat and Cook:
    Lightly coat each cake in additional panko. Heat oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown and crispy.

  5. Serve:
    Plate with lemon wedges and a final sprinkle of Spicy Basil Salt. Perfect with a side salad, grilled corn, or atop a brioche bun.


Serving Suggestions:
Great as appetizers, party bites, or the centerpiece of your dinner plate. They also pair beautifully with remoulade, aioli, or a dab of hot sauce.

Pro Tips:

  • Use lump crab meat for the best texture and flavor.
  • Chill the cakes before frying for easier handling and less breakage.
  • Finish with a squeeze of lemon and a pinch of Spicy Basil Salt right before serving.

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