During crab season we make our fare share of crab cakes and the recipe varies each and every time we make them. But one that tops our list of favorites is this crab cakes recipe with a kick of spicy hot sauce. My slight addiction to CHOLULA HOT SAUCES means that I always have a bottle or two on hand (no, I was not paid to write this), and I am often quite heavy-handed with it. This recipe calls for 2 tablespoons of the piquant and flavorful spice, but if you can handle more then go for it!
These crab cakes are perfect served as an appetizer (make them bite-size), atop a green salad (try mixed greens or peppery arugula) for a light lunch or dinner, or between your favorite bun for a tasty sandwich.
Spicy Gulf Coast Crab Cakes Recipe
From CHOLULA HOT SAUCE
1 2/3 cup crabmeat
1/2 cup green onion (green and white parts), chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh lime juice
1 1/2 cups fresh bread crumbs
2 tablespoons CHOLULA HOT SAUCE, or more to taste
1/4 cup heavy cream
1 egg, lightly beaten
Salt and pepper to taste
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
Carefully pick through crabmeat and remove any bits of shell or cartilage. Put the cleaned crabmeat into a bowl with the onion and parsley.
Sprinkle lime juice over (this can be done a few hours ahead of time) and store in refrigerator until needed.
When ready to cook, add breadcrumbs, egg, cream, salt, pepper and CHOLULA HOT SAUCE, mixing all together gently. Form into small patties with floured hands and sauté over medium heat in butter and oil for about two minutes on each side until golden.
Keep warm in a low oven until all are done.
Editorial disclosure: Foodista received no payment for this post. I truly do love their sauces and often republish recipes featuring their product on our site.
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