Grilled Crab Cakes
Updated: May 29, 2021
Now I can not say for sure, but I feel like I never realized how popular Crab Cakes were until I moved to the south. So I don’t know if I missed the memo, or the Southerns enjoy Crab Cakes more than the Northerners. Regardless, I really feel like my Grilled Crab Cake recipe is awesome and I want to share it with you. This dish is perfect if you are cooking dinner for that special someone for maybe a birthday, anniversary or a Wednesday. The easy prep, and big flavors will certainly have you in their good graces. The grilled Crab Cakes paired with the creamy Cajun remoulade and the acidity and crunch from the cucumber pico will have thinking you are a 5 star chef.
Panko bread crumbs, 1/2 - 3/4 cup
Egg, large, 1
Worcestershire sauce, 1 tablespoon
Texas pete hot sauce, 1/2 tsp
Fresh cracked pepper, to taste
Mayo, 2 tablespoons + 1 teaspoon
Lump crab meat, 2- 6 oz cans (I actually prefer claw meat)
**Saltwater Seasoning, 1 1/2 teaspoon
Olive Oil, 1 tablespoon
Cajun Remoulade, see recipe
Cucumber Pico, see recipe
Lets Get Cooking:
Mix 1/2 cup of bread crumbs and the egg, then mix in all other ingredients except the lump crab together until incorporated. Be Gentle
Check the consistency of the mixture and if it seems very wet add a little more bread crumbs.
Gently fold in lump crab meat.
Separate into 4 cakes, gentle roll into a ball and flatten a bit on both sides and set on a plate in the refrigerator for 30 minutes to an hour.
Prepare Cajun Remoulade Sauce and Cucumber Pico and set aside until needed.
When you are ready to eat, heat a little olive oil in an non-stick pan and over medium-high heat and grill on both sides for 3-4 minutes until golden brown.
To assemble your crab cakes, place about a tablespoon of sauce on your plate and using the spoon round it into a circle (2 on each plate), top with as much pico as desired, repeat for both plates.
yields: about 1 1/2 cups
English cucumber, peeled, chopped small, 1/2 each
Red pepper, chopped small, 1/2 cup
Jalapeno, small, finely chopped, 1/2 - 1 each
Tomato, chopped small, 1/4 cup
Red onion, finely chopped, 1/8 cup
Fresh dill, finely chopped, 1/2 teaspoon
Fresh basil, chopped, 4-6 leaves
Red Wine Vinegar, 2 tablespoons
Juice of Lemon, 1/2 each
Kosher salt, to taste
Black pepper, to taste
Garlic salt, 1/4 teaspoon
Prepare all the vegetables and herbs as stated and place all these ingredients into a bowl; Gently stir to incorporate.
Then add the red wine vinegar and juice of the lemon. Stir the pico and add your garlic salt, a little salt and pepper. Have yourself a taste and decide if you want a little more salt and pepper.
Once you are happy with the taste of your salsa, store in an air tight container and allow to rest in the refrigerator until you are ready to eat.
Cajun Remoulade Sauce
Spicy brown mustard, 2 teaspoon
Red onion, finely chopped, 4 Tablespoons
Celery, finely chopped, 4 Tablespoons
Ketchup, 1/2 cup
Dukes Mayo, 2 cups
Olive oil, 1 teaspoon
Black pepper, 1/2 teaspoon
Kosher salt, 1/2 - 1 teaspoon
Cajun seasoning, 1 teaspoon
Add all the ingredients into a small bowl and stir until fully incorporated.
Serve from a serving bowl with a spoon, or add to a squeeze bottle with a large opening to serve.
Serving Suggestions: Serve with your favorite rice, or vegetable.
Feel free to substitute for Old Bay or a similar seafood seasoning.
Check out Abby Neal and myself, whipping up these Crab Cakes and chit chatting about whatever other nonsense we come up with.
If you would like a PDF or printable version of this recipe, download the file below.