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Tampa Style Deviled Crab Cakes

with Chilau Sauce

This recipe is a spinoff from our cornbread deviled crab recipe but in the form of a meaty crab cake. Use as much blue crab meat as you like! With the addition of Chilau Sauce, it's like a crab cake that already has the hot sauce cooked into the center with that authentic gulf coast flavor!


  • 1 LB Crab Meat 
  • 1 Box Jiffy Corn Bread (baked)
  • 1 Sleeve Saltine Crackers 
  • 1 Cup #ChilauSauce
  • 1 Cup Seafood Stock 2 Eggs
  • 1 Tsp Salt 

Chilau Remoulade Topping:

  • 1 Part Chilau Sauce or Pepper Sauce
  • 1 Part yellow mustard 
  • 1 Part Mayo
  • Optional - Add a prepared horseradish for an additional kick!


  1. Process crackers and crumbled cornbread in food processor
  2. Add remaining ingredients and mix well
  3. Refrigerate for 1 hour 
  4. Form into patties and cook until crispy or desired doneness

  5. Serve with Remoulade topping
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