Blackstone Crab Cakes
These tasty cakes are cooked until golden brown on your outdoor griddle and topped with a creamy, tangy Old Bay sauce that you'll want to drizzle over everything.
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.
Nutrition
Serving: 1cake (+ 1 tablespoon aioli)Calories: 119kcalCarbohydrates: 4gProtein: 13gFat: 5gCholesterol: 105mgSodium: 469mgSugar: 1g
Tried this recipe?Let us know how it was!