Easy Grilled Crab Cakes Recipe
Smoky grilled crab cakes: crispy outside, tender crab inside. Quick, healthy coastal bites perfect for summer cookouts
Ingredients
- 1 lb fresh lump crab meat drained
- ½ cup breadcrumbs white or whole wheat
- ¼ cup finely chopped onions
- ¼ cup diced bell peppers
- ¼ cup fresh parsley chopped
- 2 tbsp mayonnaise
- 1 large egg lightly beaten
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Olive oil or vegetable oil for greasing grill
Instructions
- Combine Ingredients: In a large mixing bowl, the crab meat is gently folded with breadcrumbs, onions, bell peppers, parsley, mayonnaise, and egg. Overmixing is avoided to preserve the crab’s texture.
- Season Mixture: The Dijon mustard, Old Bay seasoning, salt, and pepper are added to the bowl. Ingredients are mixed until just combined.
- Form Patties: Using hands, ¾-inch-thick patties are shaped and placed on a baking sheet.
- Chill: The patties are refrigerated for 30 minutes to firm up, ensuring they hold their shape on the grill.
- Preheat Grill: The grill is heated to medium heat (375°F), and grates are lightly oiled to prevent sticking.
- Grill: The crab cakes are cooked for 4–5 minutes per side, or until golden-brown and heated through. A spatula is used to flip them carefully.
- Serve: The grilled crab cakes are plated immediately, ideal for pairing with sauces, salads, or enjoying as a standalone dish.