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Crab Cakes

Crab cakes, crab cakes, crack cakes! Lets talk about crab cakes! When I decided do a traditional Maryland style crab cake using Chilau my first focus is always to simplify the recipe and let Chilau do all the heavy lifting flavor-wise. They turned out excellent and this recipe will make 8 to 9 nice sized cakes with a wonderful crust. Make sure you try the Remoulade topping, its a game changer! 

Note: On this particular day I couldn't find lump crab meat so I went with the claw meat instead. Just as delish!!! 


  • 2 pound crab meat
  • 1 3/4 cup panko bread crumbs
  • 1/4 cup minced parsley,
  • 1/2 cup mayo
  • 2 large eggs
  • 1/4 cup Chilau sauce (any flavor) (add Boil Bomb for more kick)
  • 2 tablespoon butter
  • 1 tsp Chilau Garlic Pepper
  • 1 Tsp Lemon Juice

Chilau Remoulade 

  • 1 Cup Mayo
  • 1 Cup Chilau (any flavor) (option: Add Boil Bomb for more kick)
  • 1/2 Cup Yellow Mustard
  • 1 Tsp Prepared Horseradish 
  1. Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.
  2. In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper seasoning and lemon juice.
  3. Add the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over-mix.
  4. Sprinkle panko bread crumbs and parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash
  5. Cover with plastic wrap and refrigerate for 1 to 3 hours.
  6. Shape the crab mixture into 8 cakes about 1 inch thick. In a nonstick skillet or cast iron pan, heat the butter over medium heat.
  7. When the butter is frothy, add the cakes to the pan, cook until dark golden brown on the underside, about 4 minutes.
  8. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
  9. Serve with lemon wedges on the side for squeezing over the cakes.



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