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 Tamarind Yakisoba Sauce
  • 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)


  1. Pre-heat oven to 350 degrees.
  2. While oven is heating place crab and all other dry ingredients including spices and veggies in a bowl
  3. Take egg, dijon, Chin Dribblin', Tabasco and Dukes mayo and mix together until combined
  4. Pour into dry ingredients and mix (do not over mix but allow for ingredients to combine evenly)
  5. Grab a sauté pan and heat canola oil
  6. While oil is heating form cakes about 3 inches in circumference or use a ring mold if you have one handy
  7. Drop cakes carefully in the oil to avoid splattering and brown each side for two minutes.
  8. When browned place all crab cakes on a baking sheet with parchment paper and place in oven for ten minutes until finished cooking.
  9. Serve with a lemon and your favorite dipping sauce like a tartar or remoulade and enjoy!
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