These easy, yet impressive Blackstone crab cakes come together quickly and feature plenty of crab with just enough binder and seasoning to hold it all together. Topped with a homemade Old Bay aioli, these tasty cakes make an excellent starter or light meal.
I adore crab cakes, particularly fresh ones, but live too far from the ocean to satisfy my craving with any regularity. Thankfully, this quick and easy version packs plenty of crab flavor and the even heat of the griddle ensures that they have a crispy golden crust. Best of all, I can enjoy them any time I want.
Why You'll Love This Recipe
- Using a large outdoor griddle allows you to scale this recipe to make as many as you need.
- The large surface area of a Blackstone griddle makes cooking and flipping the cakes easy.
- This recipe only requires 20 minutes of hands-on time.
Ingredients and Substitutions
- Crab--Lump crab meat is ideal for making crab cakes, but you can use any variety of canned crab if lump meat isn't available to you.
- Panko--This is a Japanese type of bread crumb that is very crispy. Panko is available online and at most large supermarkets.
- Old Bay seasoning--This popular seafood spice blend is used to add flavor to the crab cakes and the Old Bay aioli. You can purchase Old Bay seasoning online or at large supermarkets.
How to Make Crab Cakes on the Blackstone
- Mix the crab, panko, egg, mayonnaise, Dijon, Worcestershire sauce, Old Bay, salt, and pepper in a large bowl.
- Divide the mixture into four portions and shape each one into a cake. Place on a plate or baking sheet, cover with plastic, and chill for 1 hour.
- Whisk the mayonnaise, lemon juice, and Old Bay seasoning together in a small bowl. Cover and chill until ready to serve.
- Cook the crab cakes on a griddle over medium-high heat until golden brown and cooked through.
FAQs
Yes. The panko in the crab filling acts as a binder and as the crab cakes chill, the moisture in them softens the panko and allows it to bind everything together. If you try to cook the cakes without chilling, they may fall apart.
Yes. Follow the recipe, then coat a 12-inch cast iron skillet (or larger) with some cooking spray or oil and heat over medium-high heat. Cook the cakes until golden brown, 3 to 5 minutes per side.
Sure. Use tartar sauce or cocktail sauce for topping the cakes, if you prefer. Or go ahead and eat them plain!
What to Serve with this Recipe
You can serve this Blackstone crab cake recipe as a starter or as part of a main course. Try it alongside grilled striploin steak skewers or Blackstone steak bites for an impressive surf-and-turf meal. Round out your meal with a simple Greek salad or some bread on the side.
Tips and Troubleshooting
- If the mixture is sticky, use wet hands for shaping the cakes.
- If your crab cakes begin to brown too quickly, reduce the heat to medium
- This recipe is suitable for dairy-free diets.
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Recipe
Blackstone Crab Cakes
Ingredients
For the crab cakes
- 8 ounces (227 g) crabmeat preferably lump
- ⅓ cup panko breadcrumbs
- 1 large egg lightly beaten
- 1 tablespoon mayonnaise
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray or vegetable oil for the griddle
For the Old Bay aioli
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon Old Bay seasoning
Instructions
Make the crab cakes
- In a large bowl, mix the crab, panko, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt and pepper together.
- Use your hands to shape the mixture into four ½-inch-thick patties (each one should be a generous ⅓ cup). Place the cakes on a plate or small baking sheet, cover, and chill for at least 1 hour and up to 8 hours.
Make the Old Bay aioli
- While the crab cakes are chilling, whisk the mayonnaise, lemon juice, and Old Bay seasoning together. Chill until you're ready to serve.
Cook the crab cakes
- Heat one side of a Blackstone griddle (or other large flat top griddle) to medium-high. Coat it with cooking spray or slick lightly with oil.
- Cook the crab cakes, flipping once, until golden brown on both sides and hot throughout, 4 to 5 minutes per side. Serve warm with the Old Bay aioli.
Notes
- Wet hands--If the mixture is sticky, use wet hands for shaping the cakes.
- Watch the heat--If your crab cakes begin to brown too quickly, reduce the heat to medium
- Dietary--This recipe is suitable for dairy-free diets.
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