We've got a new sponsor here! If you're late on a Father's Day gift, why not sign him (or yourself) up for FuegoBox. They send you three hot sauces a month to try, you pull these out at restaurants, your family looks at you strange, and you don't care. OR you could use them in your summer barbecuing recipes. Use the code MGOBLOG10 to get $10 off any membership.

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I received a text from Seth last week asking if I could put something together for a Father’s Day post. Are you kidding me UMchacho???? I’ve had MGoBlog withdrawals since mid-January and am looking for any reason to grill. Then he asked if I could do it using something from the FUEGOBOX, a fantastic hot sauce subscription service. Let’s see…….I live in Texas and put hot sauce on everything from my Apple Jacks to my pistachio ice cream. So ya, to say I was excited is a bit of an understatement. Then I started thinking of different things I’ve cooked over the last few months that we haven’t covered over the last five years. We’ve covered a ton over the years but never hit on one of my favorites, the greatness that is THE CRAB CAKE. I’ve finally found a recipe that I can count on and is SUPER easy. Give this one a try. Thanks to my friend Melissa, AKA “Grillmomma” for this one.

Ingredients:

• 1 LB fresh jumbo lump crab meat. (Sam’s Club has decent stuff)
• ½ cup Mayo
• 1 large egg, beaten
• 1 - 2 TBSS Hot Sauce – I used Guajillo Monster from my FUEGOBOX
• 2 tsp Old Bay Seasoning
• 1 TBSP Dijon Mustard
• 1 TBSP Worcestershire Sauce (Still takes me 23 tries to spell it right)
• 1 TBSP fresh chives, chopped fine
• 18 Ritz crackers, smashed into very small pieces. You can use saltines, but I prefer the buttery-ness of the Ritz
• Oil to pan fry the crab cakes. I like ghee or vegetable oil.

[After the jump: seasonings]

Directions:

Grab your ingredients and get them ready. Disregard the ancho chili powder and garlic for these. Not sure how they got in there.

Mix together the mayo, egg, FUEGOBOX hot sauce of your choice, Old Bay, W-Sauce, Dijon Mustard and chives in a decent sized bowl. Mix until well combined.

Add the cracker crumbs and crab meat. Fold GENTLY. It’s important to not break up the crab meat. You want those big ol’ lumps of tastiness. Once combined, chill in the fridge for at least 30 mins. I prefer 2 hours if time allows. Yes. I tried to make a pic of lumpy, crabby goo look good by placing it in front of my tree out back. Not my best effort.

I like to make about 8 good sized crab cakes, but it’s completely up to you. I’ve made 4, 8 and even 16 out of this recipe. The 16 crab cakes are perfect for a little appetizer at kick-off. Feel free to prep them ahead of time and fry them at your convenience. Preheat ghee/oil in a cast iron skillet over medium high heat on your grill.

Yes, this is a gas grill on the Bo-B-Que Patio. This is the Lynx grill I won on Instagram a few months back. She’s a beauty.

Once the oil is hot, gently place the crab cakes into the hot pan and fry for 4-5 mins a side. DO NOT FLATTEN with your spatula. If you need something to do while they cook, just click your tongs about 456 times on each side. Less time if you are making mini cakes. You want a nicely browned and crispy exterior. Close the lid on that grill to heat up faster. I like to pull my crab cakes once they hit 145 degrees internally. When you flip em, flip gently.

Once they are browned, remove from heat and serve immediately.

I like to add a little Habanero aioli to these. Aioli is just a seasoned mayo. I added a TBSP or 2 of Guava Habanero hot sauce to a ¼ cup of mayo and added a few capers. This was sooooo flavorful. “CREEPER” is a big fan of these too.

This would pair well with a great steak and red wine or beer or 7.

Look at the cool sauce log they include in each box. This is a fun way to track your favorite sauces.

I hope everyone has a fantastic Father’s Day and gets to fire up the coals. Thanks to our new sponsor FUEGOBOX for the fantastic hot sauces. I am looking forward to more great boxes for the upcoming season. I hope they have some really HAWT sauces. These were all GREAT! GO BLUE!