Best Blue Point Grill Crab Cakes Recipes

GRILLED CRAB CAKES

Grilled Crab Cakes image

Crab cakes are delicious to begin with, but grilling them adds even more flavor. Your dinner guests will love for you making this recipe.

Provided by Derrick Riches

Categories Entree

Time 1h22m

Number Of Ingredients 10

Ingredients

2 (6-ounce) cans crabmeat, drained
3/4 cup panko breadcrumbs
1 small onion, finely chopped
1 egg, lightly beaten
2 cloves garlic, minced
3 tablespoons sour cream , or Greek yogurt
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Gather the ingredients.
Combine the crab with the remaining ingredients in a medium mixing bowl .
Form the crab mixture into 4 to 5 patties.
Place in a shallow dish, cover, and refrigerate for at least an hour before grilling.
Preheat the grill for medium-high heat. Place patties on a lightly oiled grill grate.
Cook for 10 minutes, turning once. Remove from heat and serve immediately.

Nutrition Facts : Calories 198 kcal, Carbohydrate 17 g, Cholesterol 135 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 g, Sodium 1035 mg, Sugar 2 g, Fat 5 g, ServingSize Serves 4, UnsaturatedFat 0 g

JUMBO LUMP BLUE CRAB CAKES

Jumbo Lump Blue Crab Cakes image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 pounds jumbo lump blue crabmeat
1/2 cup mayonnaise or homemade aioli
4 teaspoons seafood seasoning (recommended: Old Bay)
6 scallions, finely chopped, about 3/4 of the green part
3 tablespoons chopped fresh basil leaves
2 large eggs
Salt and pepper
3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind)
Canola-olive oil blend
Cocktail Sauce, recipe follows, for serving
Flavored aioli, for serving, optional
1 quart ketchup
2 tablespoons horseradish
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon chili powder
Pinch cayenne
2 tablespoons fresh lemon juice

Steps:

Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
Refrigerate the cakes for at least 30 minutes.
Preheat the oven to 400 degrees F.
Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
Serve with a red Cocktail Sauce and/or a flavored aioli.
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.