Grilled Crab Cakes

Grilled Crab Cakes

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Prep: 12 mins
Cook: 10 mins
Chill: 60 mins
Total: 82 mins
Servings: 4 servings
Yield: 4 to 5 crab cakes
Nutrition Facts (per serving)
198 Calories
5g Fat
17g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 198
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 135mg 45%
Sodium 1035mg 45%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 20g
Vitamin C 6mg 29%
Calcium 140mg 11%
Iron 2mg 10%
Potassium 336mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crab cakes are delicious to begin with, but grilling them increases the flavor. This grilled crab cake recipe is quick and simple, and it will make an excellent addition to your backyard barbecue. The crab cakes can be an entrée if served with a few veggie side dishes, or they can become the side for a grilled shrimp or fish cookout. You can also incorporate the cooked patties into salads, sandwiches, and wraps.

The grilled crab cake recipe is well flavored with onion, garlic, parsley, and a bit of hot sauce for a spicy kick. Rather than the mayonnaise commonly used in traditional crab cakes, the recipe uses sour cream for a bit of tang, though Greek yogurt is a great substitute. Panko breadcrumbs and an egg act as the binders, which will help the seafood patties hold up on the grill.

To make the recipe easy, you'll use canned crab; be sure it's thoroughly drained of any liquid. If you like, you can use fresh handpicked crab—lump and backfin are the best grades—if you have a kitchen scale to measure out 12 ounces of picked-over meat. Adding too much crab can throw off the delicate balance of ingredients needed to make great crab cakes.

There are a few tricks to successfully grilling crab cakes. Paying attention to some key steps will ensure the patties retain their shape and don't fall apart on the grill. First of all, avoid overworking the crab cake mixture, and be sure to let the patties chill for at least an hour. They tend to be too soft immediately after they're formed, and cooling them down helps solidify the patty. When it's time to fire up the grill, be sure that your grate is clean and well oiled so they don't stick. Dip a folded paper towel in olive oil or vegetable oil, then use tongs to wipe the oil onto the grate.

Condiments are essential to the crab cake experience. Try a homemade crab cake sauce, or go with old favorites like aioli, rémoulade, or tartar sauce.


  • 2 (6-ounce) cans crabmeat, drained

  • 3/4 cup panko breadcrumbs

  • 1 small onion, finely chopped

  • 1 large egg, lightly beaten

  • 2 cloves garlic, minced

  • 3 tablespoons sour cream, or Greek yogurt

  • 1 tablespoon finely chopped fresh flat-leaf parsley

  • 1 teaspoon hot sauce

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Combine the crab with the remaining ingredients in a medium mixing bowl.

  3. Form the crab mixture into 4 to 5 patties.

  4. Place in a shallow dish, cover, and refrigerate for at least an hour before grilling.

  5. Preheat the grill for medium-high heat. Place patties on a lightly oiled grill grate.

  6. Cook for 10 minutes, turning once. Remove from heat and serve immediately.

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