crab cakes sauce piquante rhum chipotle cheddar bay

40 minutes • 8 crab cakes

Cheddar Bay Crab Cakes

Fresh crab, melted shredded cheddar cheese, Panko breadcrumbs for crunch, and a spicy Firebarns punch of our Rhum Chipotle sauce and Mardi Gras seasonings. All tied together with mayo, spiced with Dijon, and accented with chopped green onions… every bite tastes Southern with a spicy kick! And for the finishing touch? A creamy lemon mayo boosted with our Tequila Lime sauce for a tangy, perfectly balanced contrast.

Ingredients

1 lb crab meat
1/2 cup Cheddar Bay biscuit mix
1/2 cup Panko breadcrumbs
1 egg
2 tbsp. store-bought mayonnaise
1 tbsp. Dijon mustard
2 tbsp. Rhum Chipotle Hot Sauce
2 green onions, finely chopped
2 tbsp Cajun Mardi Gras seasonings
1/2 cup shredded cheddar cheese
Salt and pepper to taste

Lemon mayonnaise

3 tbsp. store-bought mayonnaise
The juice of half a lemon
3 to 4 drops of Tequila lime hot sauce
Pepper from the mill

Preparation

In a bowl, gently mix all the crab cake ingredients.
Shape into 8 small balls and let rest in the refrigerator for about 30 minutes.
In a hot pan with a little olive oil, cook on each side for about 4-5 minutes or until the crab cakes are golden brown on each side.
Serve with mayo, arugula and lemon wedges.