Chesapeake Bay Classic Crab Cakes


1 large egg yolk

1 tablespoon Bee Sting Brand Rainforect Honey Mustard

1 tablespoon Iguana Red Cayenne Pepper Sauce

1/2 teaspoon grated lemon zest

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons cider vinegar

1/2 cup peanut or canola oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon minced scallions, both green and white parts

1 LB lump blue crab meat drained and picked clean of shell

4 cups fresh bread crumbs

1/4 cup chopped parsley

Approx. 4 tablespoons unsalted butter

Red cocktail sauce

4 lemon wedges


In a food processor, combine the egg yolk, Old Bay, Rainforest honey mustard, Iguana red, lemon zest and juice, and vinegar and slowly add oil until mixture emulsifies and forms a thin mayo. Add salt and pepper.

Transfer into a new bowl fold scallions and crabmeat into mixture. Form 8 patties- 3inches wide and 3/4 inches thick.

Put the breadcrumbs in a separate shallow container and mix in 3 tablespoons parsley. Cover cakes with crumb mix. Let chill for one hour.

Cook and use two large skillets over medium heat and add 2 tablespoon butter to each pan. When melted, add 4 crab cakes to each pan. Fry until golden brown; about 4 mins. per side. Internal temperature at 155.

Sauces you can use in this recipe.

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