Grilled Crab Cakes

Grilled Crab Cakes
Grilled Crab Cakes

Lauri Patterson / Getty Images

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)
277 Calories
10g Fat
17g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 277
% Daily Value*
Total Fat 10g 12%
Saturated Fat 3g 16%
Cholesterol 294mg 98%
Sodium 1391mg 60%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 29g
Calcium 140mg 11%
*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 hand-picked 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.

Ingredients

  • 2 (6-ounce) cans crab meat, drained
  • 3/4 cup panko breadcrumbs
  • 1 small onion, finely chopped
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 3 tablespoons sour cream, or Greek yogurt
  • 1 tablespoon finely chopped 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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