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Chin Dribblin' Crab Cakes


  • 1/3 cup of "Dukes" Mayonnaise (southern women WILL judge if you use other mayo)

  • 1 lb of jumbo lump crab meat

  • 3 Tbl Chin Dribblin' Steak Sauce marinade

  • 1/2 cup small diced red pepper

  • 1/2 cup small diced chive

  • 1 Tbl old bay seasoning

  • 1 large egg beaten

  • 2 Tbl dijon mustard

  • 3/4 cup Panko breadcrumb

  • 1 Tbl pepper

  • 1 Tbl salt

  • 1/2 Tbl Tabasco

  • 3 Tbl oil (I use canola)


  • Pre-heat oven to 350 degrees.

  • While oven is heating place crab and all other dry ingredients including spices and veggies in a bowl

  • Take egg, dijon, Chin Dribblin', Tabasco and Dukes mayo and mix together until combined

  • Pour into dry ingredients and mix (do not over mix but allow for ingredients to combine evenly)

  • Grab a sauté pan and heat canola oil

  • While oil is heating form cakes about 3 inches in circumference or use a ring mold if you have one handy

  • Drop cakes carefully in the oil to avoid splattering and brown each side for two minutes.

  • When browned place all crab cakes on a baking sheet with parchment paper and place in oven for ten minutes until finished cooking.

  • Serve with a lemon and your favorite dipping sauce like a tartar or remoulade and enjoy!

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