Entrees

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Makes sixteen crab cakes

View Recipe

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Makes sixteen crab cakes

Fresh crab is ideal, but high-quality canned or frozen crab works well too.

Griddler® Elite Cooking Position: Flat
Plate Side: Griddle

Nutritional information per crab cake:Calories 119 (5% from fat)
carb. 5g
pro. 4g
fat. 9g
sat. fat 1g
chol. 41mg
sod. 278mg
calc. 29mg
fiber 0g
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Ingredients

  • 16ounces lump crabmeat
  • 1large red bell pepper, cut into a small dice
  • 1jalapeño, seeded and finely chopped
  • 4green onions (including some of the flavorful green part), chopped (about 1⁄3 cup)
  • 1garlic clove, finely chopped
  • ¼teaspoon sea or kosher salt
  • 1large egg, lightly beaten
  • 1½cups panko (Japanese style breadcrumbs), plus ½ cup for dredging
  • ½cup mayonnaise
  • 1teaspoon Worcestershire sauce
  • 1teaspoon Dijon mustard
  • 1½teaspoons Old Bay® seasoning
  • hot sauce, to taste (optional)
  • vegetable oil, for brushing the pan
  • lemon wedges, for serving

Preparation

  1. 1.Look through crabmeat to make sure there are no shells or cartilage, being careful not to tear the meat into small pieces. Reserve in refrigerator.
  2. 2.In a medium to large bowl, mix the peppers, green onions, garlic, salt, egg, 1½ cups of the panko, mayonnaise, Worcestershire, Dijon, Old Bay and hot sauce (if using). Add the crabmeat and very gently mix all of the ingredients together (it is best to do this with clean hands to avoid over-mixing, but you can do it with a spoon if you are careful to keep the crabmeat intact).
  3. 3.Using your hands, shape the mixture into ¼-cup round cakes (no higher than ½-inch) and place them on a clean plate, separating the layers with wax paper. Cover with plastic and refrigerate for 1 hour before cooking (this helps keep the crab cakes together when cooking, and melds the flavors).
  4. 4.Fit the grill with griddle plates and preheat both plates to 400°F. Brush the griddle plates with a little vegetable oil (this will help to crisp and lightly brown the crab cakes).
  5. 5.While the unit is preheating, lightly dredge the crab cakes in the remaining panko.
  6. 6.When the griddle is hot, cook the crab cakes in batches, approximately 8 minutes per side. Crab cakes should be a deep golden brown on both sides.
  7. 7.Serve immediately with lemon wedges.