Jan15

Grilled Crab Cake Recipe

by tanis
Posted In: Uncategorized

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 Crab cakes on the grill

Grilled Crab Cake Recipe

Summer grilling goes hand in hand with beach volleyball, scantily clad everybody and practising a healthy lifestyle so you can fit into your favorite summer dress.

But, and this is a big but, it’s not summer. In fact it’s a chilly January. This little set-back isn’t going to stop me from enjoying one of my favorite dinners. I’m bundled up in a parka and mittens just to go out to check on the BBQ.

“It’s well worth the effort” I say. Lets bring a little bit of sunshine into your kitchen and practice healthy eating while were at it!

Grilled crab cakes are the best way to eat crab cakes for two reasons:

  1. They enhance the crab meat with a rich smoky flavor that no amount of liquid smoke can do.
  2. They are pure health wrapped up in a puck shaped package.

If you have never tried grilling your crab cakes, you, my pretties, are in for a treat. They are relatively easy to cook as long as you have chilled your cakes in the refrigerator for an hour or so before you start and have a clean, oiled grill.

P.S. -Don’t skip the chilling crab cakes bit or your dinner will turn into a disaster.

If you find you are having trouble getting your crab cakes to stick together, you can add a little extra egg and breadcrumbs. I use the least amount of filler so the crab cakes are at their healthiest but they don’t always hold together well. You can also use a grilling pan instead of putting the cakes directly on the grill. Using a grilling pan prevents your crab cakes from slipping through the grill cracks.

 

Ingredients:

  • 1 pound of Jumbo Lump Crab Meat or Dungeness
  • 1/2 cup of corn bread crumbs
  • 2 large eggs
  • 1/4 cup of heavy cream
  • 1/2 Tablespoon of  grainy Dijon mustard
  • 1 Tablespoon of sage
  • Tabasco sauce to your preference
  • Salt and pepper to taste

 

Method to the Radness:

In a medium sized bowl combine the crab meat with the corn bread crumbs and set aside.

In a smaller bowl whisk the eggs. Add the cream, then whisk again. Add the mustard, sage, tabasco and salt and pepper. Pour this mixture into the crab and bread crumbs.

Mix together well and form into eight equally sized crab cakes and set on a baking sheet. Place into the fridge for AT LEAST one hour.

Preheat your pre-greased grill to around 375* F . Place the crab cakes on the grill and cook each side for 3-4 minutes turning your crab cakes only once during the cooking process.

This recipe tastes great with our tartar sauce recipe.

 

 

Grilled Crab Cake Recipe
 
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:
: Main
: 4
Ingredients
  • 1 pound of lump blue crab meat or dungeness
  • ½ cup of corn bread crumbs
  • 2 large eggs
  • ¼ cup of heavy cream
  • ½ Tablespoon of  grainy Dijon mustard
  • 1 Tablespoon of sage
  • Tabasco sauce to your preference
  • Salt and pepper to taste
Method to the Rad-ness
  1. In a medium sized bowl combine the crab meat with the corn bread crumbs and set aside.
  2. In a smaller bowl whisk the eggs. Add the cream, then whisk again. Add the mustard, sage, tabasco and salt and pepper. Pour this mixture into the crab and bread crumbs.
  3. Mix together well and form into eight equally sized crab cakes and set on a baking sheet. Place into the fridge for AT LEAST one hour.
  4. Preheat your pre-greased grill to around 375* F . Place the crab cakes on the grill and cook each side for 3-4 minutes turning your crab cakes only once during the cooking process.
  5. This recipe tastes great with our tartar sauce recipe.

 

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