Spicy Grilled Crab Cakes with Creamy Lemon Aioli

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It’s time to kick up tailgate season a notch with my insanely delicious spicy grilled crab cakes with creamy lemon aioli sauce recipe. I don’t know about you, but there are only so many times I can eat hot dogs and hamburgers while watching my husband watch football (haha, see what I did there?). Even though I’m not personally a big fan of watching sports on T.V. I certainly AM a big fan of eating all the delicious food associated with tailgating. However, in order to spice up my usual recipes I created the most mouth watering crab cakes that have been kicked up a notch thanks to El Yucateco Hot Sauce. El Yucateco hot sauce more than definitely enhances the flavor of these feisty crab cakes! The grilled crab cakes pair perfectly with the cool and creamy lemon aioli too.

El Yucateco Red Habanero Hot Sauce is the perfect all purpose sauce that packs a little bit more of a kick than your average hot sauce but with less vinegar and a better pepper flavor. It is ideal to go with any kind of seafood and perfect for my spicy grilled crab cakes. And as always, there’s no better place to pick up El Yucateco Hot Sauce than at Walmart!

And here is most of the ingredients needed to make my spicy grilled crab cakes. Side note: Do you like my new kitchen? I’m still trying to get used to the lighting, it’s much darker than my last kitchen. El Yucateco green sauce can be used in place of the red sauce in my recipe if you’d like a different hint of spice too!

Typically, crab cakes are fried on the stove, but to add an extra hint of smokey flavor, I threw these bad boys on the grill. It is the perfect amount of smokey BBQ flavor that pairs nicely with the spicy El Yucateco Hot Sauce and creaminess of the lemon aioli.

Spicy Grilled Crab Cakes Recipe

Ingredients:
2 – 2/12 Tablespoons El Yucateco Hot Sauce
2 cans 6 oz Lump White crab meat (drained)
1/2 White Onion (chopped)
1/2 Red Pepper (chopped fine)
1 – 1 1/2 Cloves of Garlic (minced)
2 Tablespoons chives (chopped)
2 Tablespoons Butter
1/4 cup Mayonnaise
1/4 Dijon Mustard
1 Teaspoon Lemon Zest
1 Tablespoon Fresh Parsley (chopped)
4 cups Panko Bread Crumbs
1 large egg
Olive Oil
Salt and fresh cracked pepper to taste

Directions:
Place butter in frying pan over medium heat. Saute the onion, garlic, red pepper with salt and pepper until soft. Let cool.
Mix together 2 cups Panko, El Yucateco Hot Sauce, egg, mayonnaise, Dijon mustard, lemon zest, fresh parsley. Mix in cooled sauteed vegetables and crab meat. Your mixture should be thick and able to stick together. Add more salt and pepper if desired (I love fresh cracked black pepper so I always add more!).
Place 2 cups of Panko in medium bowl, season with salt and fresh cracked black pepper.
Create small balls of crab cakes with your hands and flatten slightly. Coat crab cake balls in the plain Panko, coating well.
Coat large skillet with olive oil. Add crab cakes to skillet and fry each crab cake side until golden brown but not completely cooked. Remove from skillet and place on a plate.
Place crab cakes on a hot grill and cook 2 1/2 minutes on each side.

Enjoy!

Step-by-Step in Pictures

After you have fried up each side of the spicy crab cake, it’s a little easier to grill. Place the crab cakes on a hot grill for about 2 1/2 minutes on each side.

Creamy Lemon Aioli Recipe

Ingredients:
1 cup Mayonnaise
1/2 teaspoon El Yucateco Hot Sauce
1 teaspoon Lemon Zest
Juice from 1/2 lemon
Fresh Cracked Black Pepper and Salt to taste

Directions: 
Mix all ingredients in medium bowl. Chill until ready to serve.

Enjoy!

Are you ready to bring on the flavor for football season? What is your favorite recipe with El Yucateco Hot Sauce?