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