St. Lucifer Style Crab Cakes

St. Lucifer Style Crab Cakes

Veggie Ingredients:

  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 single stalk of celery, diced
  • 1/2 small onion, diced
  • 3 cloves garlic, pressed
  • 2 tablespoons unsalted butter

Mayo Mixture Ingredients:

  • 1/2 cup real mayonnaise, avocado mayonnaise also works well
  • 1 egg (beaten)
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown mustard
  • 1/2 lemon juiced, with 1/2 lemon zest
  • 1 teaspoon Tabasco Sauce
  • 1 tablespoon of St. Lucifer Seafood Bay Spice, more to taste
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound of lump crab meat (we use canned)
  • 1 cup of panko breadcrumbs, divided
  • 2 tablespoons curly parsley (chopped)


  • Preheat oven to 425F.
  • Heat pan to med-high heat and add butter along with all diced green peppers, red peppers, celery, onion and garlic and sauté until veggies are tender, about 5 minutes. Once tender, remove from heat and add to a small mixing bowl to cool.
  • In a large mixing bowl, add mayonnaise, egg, Worcestershire sauce, Dijon and brown mustard, lemon juice, lemon zest and Tabasco sauce. Whisk all ingredients together.
  • Once mayo mix is combined, add St. Lucifer Seafood Bay Spice, salt and pepper.
  • Add cooled veggie mix to mayonnaise bowl and mix together.
  • Add crab meat, gently fold into mixture, until all is combined.
  • Gently fold in panko 1/2 cup at a time along with all of the parsley, until mixture becomes bonded.
  • Once all combine, mixture should still be a little moist. Allow to set in refrigerator for 30 minutes, up to 1 hour.
  • Remove from refrigerator and form cakes to desired size. Billiard ball size is best. Makes about 8 balls worth, roughly 4oz each.
  • Bake at 425F on middle rake for 10-15 minutes, until tops start to brown.
  • Once the cakes are brown, remove from oven. Serve with lemon slices, cocktail sauce and St. Lucifer Seafood Bay Spice.


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