The Crabanero Blog

Lobster Cakes with Crabanero hot sauce

Lobster Cakes Crabanero hot sauce
Lobster Cakes with Crabanero hot sauce



This tasty lobster cake recipe was sent us by Denise Graves of Meads Bay Anguilla.


She suggests serving them with lemon or lime wedges, Crabanero, Reggae music and a rum drink.


Your gonna have a hard time arguing with that.


Thanks Denise,





Hi Charles,

This is adapted from At Blanchard’s Table.  Bob and Melinda own the terrific restaurants Blanchard's and Blanchard's Beach Shack on Meads Bay.
Lobster Cakes
3 TBS unsalted butter
3/4 C flour
2 C 2% milk
1 lb cooked Caribbean lobster (Maine lobster or crab) coarsely chopped
1 1/2 C red pepper diced and patted dry
1/4 C scallions thinly sliced 
1/2 tsp Crabanero 
1 1/2 C fresh bread crumbs  (more if the mixture seems too wet)
S & P
Lemon or lime and Crabanero for serving 
Heat butter over low heat. Add flour gradually and cook 2 minutes whisking constantly. Add milk 1/2 cup at a time whisking to avoid lumps. Whisk will simmering for about 5 minutes until thick and smooth. Remove from heat and set aside. 
In a bowl combine all ingredients except bread crumbs. Add the milk mixture and 1 cup bread crumbs (more if needed). Mix well cool to room temperature. Shape into 2 inch balls and flatten slightly to about 3/4 inch thick. Coat with remaining crumbs on both sides.
Heat equal amounts of butter and oil and sauté over medium heat until golden brown.
Serve with lemon wedges and additional Crabanero. 
Makes about 20 appetizers (the uncooked lobster cakes freeze well)
Play some Reggae music, have a rum drink of your choice and enjoy!
Denise Graves
Isle of Anguilla

Lucky Oyster Hot Sauce

Lucky Oyster hot sauce, martini glass, shaker
Lucky Oyster hot sauce shipping right now...

Though created specifically for raw clams and oysters, you'll find yourself using Lucky Oyster Hot Sauce for so much more than it's intended use (which is second to none).


A Profile in Flavor
Lucky Oyster Hot Sauce is hot, but not too hot, it also has undertones of Bay and lemon with just a touch of horseradish.


Ingredients; Habanero, Water, Vinegar, Bay Seasoning, Horseradish, Lemon, Mustard, Sea salt,  citric acid, Garlic, Xanthan Gum






As always feel free to share with us on Facebook and Twitter, just how you us Lucky Oyster Hot Sauce.





Makes a great Bloody Mary...


Fill a glass with ice, add about a tablespoon of Lucky Oyster hot sauce, pour a measure of your favorite vodka, fill glass with a good quality tomato juice, I like Sacramento brand.


Shake, garnish with a celery rib and a lime or lemon wedge and serve.





Crabanero MD Crab Soup


Crabanero Spicy Marinara Sauce

Crabanero spicy marinara sauce
Crabanero Spicy Marinara Recipe

Crabanero Spicy Marinara Recipe


Crabanero spicy marinara is a versatile recipe.

Whether you are steaming a simple pot of mussels, in a little white wine, simply add Crabanero Spicy Marinara recipe, about 1 cup, stir well and put a lid on the pot till your mussels pop open.

Serve hot with remaining white wine, some crusty bread and butter.

Or maybe your a crab and linguine fan. Clean one dozen crabs, sauté your crabs in a good sized pot with a little olive oil, add a little white wine, add a full batch of your Crabanero Spicy Marinara recipe.

Put the lid on your pot and continue to cook for approximately 20 minutes to a half hour, cook 1 pound of your favorite pasta and enjoy...


What you need;

1-28 ounce can of best quality whole tomatoes.

1/4 cup extra virgin olive oil

1/4 cup minced onion

2 cloves garlic minced

1 T. fresh thyme

a pinch of dry oregano or marjoram

1 tsp. Crabanero Bay seasoning

1 tsp. fresh cracked black pepper


1/2 tsp. kosher or sea salt


Finish with;

1 T. fresh basil, sliced thinly

1 T. fresh parsley minced

Crabanero brand hot sauce to taste


What to do;

Heat oil, sauté onions, garlic and thyme till translucent, season, with Crabanero Bay seasoning, salt and pepper.

Add crushed tomatoes.

Crush the whole tomatoes. You can do this by hand if you are making a single batch of this sauce.

Bring sauce to a simmer.

Add Crabanero, parsley and basil, continue to simmer sauce for approximately 20 minutes, cover with lid on loosely.

Ideally you want to simmer this sauce without a lid to concentrate flavor but this recipe puts off plenty of tomato spatter, that you will have clean up off your stove top.


Crabanero Crabs and Linguine
Crabanero Spicy Marinara with Crabs and Linguine

Crispy Rockfish Sandwich

Crispy Rockfish Sandwich


Crabanero Crispy Rockfish Sandwich... Baked?


Be it Mahi Mahi, grouper, cod or for that matter flounder , these fish can make great sandwiches, more specifically fried fish sandwiches, a favorite of mine, particularly when the are done well.

Perfectly golden brown and crispy on the outside and moistly cooked, flavorful and succulent fish on the inside , slapped on a toasted bun and dressed simply with lettuce tomato, a squeeze of lemon and home made tartar sauce.

Yeah, for this particular posting, I think we'll start with striper also known as Maryland rockfish or striped sea bass.

Striper is hands down the Mid Atlantic's best eating fish.

I had a bit of luck this past fall, well I didn't,  some friends of mine did  one cold October day, their luck or skill turned into mine, with a little prompting, as they shared part of their Rock fish catch.

I managed to wrangle 4-6 ounce  striper fillets, 2 of the fillets I enjoyed grilled with spicy grits and a succotash burre blanc, using the last of the season fresh corn and fresh shelled lima beans.

The other striper filets, I put in the freezer and am about to use in this "Crabanero Crispy Striper Sandwich" with no deep frying necessary, instead we are going to lightly skillet fry and finish the cooking to crispy perfection in the oven.




What you need;

1 pound Rockfish filet  cut into 4- 4 ounce filets

1/2 cup butter milk

liberal sprinkling of Crabanero and Crabanero Bay Seasoning


The Coating;

1 cup Panko crumbs

1 T. corn meal

1 T. corn starch


1 T. EVO

1 T. butter

What to do;

1. Marinate your fish fillets in butter milk, Crabanero brand hot sauce and a sprinkle or two of our Bay Seasoning.

2. Break up you panko crumb, corn meal and corn starch by rubbing briskly between your hands a few times.


***This will make the panko crumbs a bit finer, making them easier to ad hear to the flesh of the fish without having to flour and egg wash the fish before you drag it through the crumbs, providing you in the end with  a crispy exterior and cleaner fresh fish flavor.***


3. press crumbs firmly into the fish, making sure to coat well.


4. Preheat your oven to 400.


5. Heat a skillet on medium high add a pat of butter and  oil, do not over crowd your skillet.


6. Carefully place fillets into pan flesh side first allow to cook for a minute or so, carefully flip.


7. Place in oven for 10 minutes.


8. Take pan from oven, place on stove top and allow to rest for a few minutes before serving on toasted buns, lettuce and tomato.






What to drink;

A nice Spanish Albarino fruity, round and well balanced with just a touch of spice.



For this dish I like a lighter crisp lager, these days I am really liking Narragansett  out of Rhode Island. 

These may be familiar drinking picks and  I  will continue to suggest them till people start reading this blog or some kind vendor send samples of their fine products.




Crabanero... What is it?

Crabanero... What is it?



I had someone e-mail me the other day asking me of Crabanero...


"Your hot sauce Crabanero, Does it have Crab in it?"



Here are a few more of the most 




"Frequently Asked Crabanero Questions";


"What is Crabanero?"


Crabanero brand hot sauce label.

-Crabanero is the "Original Old Bay Seasoned habanero Sauce" est. 1996.

We developed our own bay seasoning and have, as of just last year, switched from Old Bay to Crabanero Bay Seasoning with out suffering "New Coke Syndrome."

Crabanero Bay Seasoning label

Crabanero is;

  • A blend of fresh and dry habanero and tabasco chile's
  • Cider vinegar
  • Crabanero Bay Seasoning
  • Spring water
  • Spices
  • Lemon extract
  • Xanthan Gum (available at any fine health food store)
  • Pure salt
  • Citric acid (sour salt)



OL' Bay + Habanero = CRABANERO

(get it?)

80 gallons of Crabanero on the "micro brew."

-Micro brewed and bottled in small batches for consistency and quality.

Red habanero and tabasco mash.


-Crabanero uses 100% organically sourced USA ingredients.


Crabanero bottling line in Reading.

-Crabanero is a small batch processed "micro brew" hot sauce.


"Where is Crabanero Made?"


-Crabanero is currently "micro brewed" and bottled in small quality controlled batches in Reading Pennsylvania and is working on a small manufacturing facility on the Delmarva Peninsula, providing desperately needed manufacturing jobs to the region.


What is Crabanero best on?


-Created for crab and shellfish, Crabanero also lends itself well to all sorts of other foods such as; Asian foods and wings. Use in crab and shrimp boils, on crab cake or fried fish sandwiches and naturally Crabanero is great on all sorts of raw or steamed shellfish and grilled seafood. 


Have fun!


-Anything you eat with hot sauce, you should eat with Crabanero.


- For recipes and more please visit


Crabanero Cocktail



"When was Crabanero conceived?"


-Created by Charles Parkhill, on Long Beach Island, N.J. in 1994 while searching for a the best Bloody Mary. Crabanero Bloody Mary Recipe


-Parkhill is the President of Philly Chili Co est. 1996. Philly Chili Co. incorporated in 2001.


Delaware Today article "A Hot Commodity" photo


"How can I get some Crabanero?"

Shop Crabanero Products at;


Any other questions?


Feel free to ask below.







Delaware Today Article

Page 5: A Hot Commodity | Crabañero brings the spice.


The trademark Crabañero sauce at Lapp’s Kitchen adds kick to dishes such as gumbo with Gulf shrimp. Photograph by Thom ThompsonA Hot Commodity

Crabañero brings the spice.

Chuck Parkhill needed something to spike a tepid Bloody Mary, so he reached for a few condiments that were within arm’s length: habañero hot sauce and Old Bay seasoning. 

Crabañero sauce was born that day, and Parkhill, who owns Lapp’s Kitchen in Wilmington, inadvertently invented the official tongue-tingler of Delmarva crab lovers everywhere.

“It really has taken off on its own,” says Crabañero expert Tina Gaffney. “It wasn’t meant to be this big. People go to the website ( and buy the bottles, T-shirts, everything.”

From Lapp’s Kitchen’s fancy new digs (901 N. King St., Wilmington, 654-8688), Crabañero gives zip to turkey meatloaf, oyster po’ boys and, naturally, crab cakes.

Despite a heavy dose of capsicum-packin’ habañero peppers, Crabañero is not overwhelmingly hot, Gaffney says, “but very flavorful.”

Nice.  —Matt Amis