Best Grilled Crab Cakes Recipes

CRAB CAKES WITH GRILLED CORN RELISH

Steps:

• For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
• For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
• Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
• Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
• Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
• Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
• Top each cake with corn relish and serve.

CARIBBEAN GRILLED CRAB CAKES

Steps:

• Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
• Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
• To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
• To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
• Top crab cakes with mango salsa and enjoy.

GRILLED BEEF FILET WITH CRAB CAKES AND CARAMELIZED ONION SAUCE

Steps:

• Bring the filets to room temperature and brush with the olive oil.
• Sprinkle with the salt and pepper.
• In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
• Make 2 crab cakes and refrigerate for 30 minutes.
• Melt butter in a medium sauce pan over medium high heat.
• Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
• Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
• Season the sauce with salt and pepper and a little cayenne pepper if using.
• Heat grill to high heat.
• Coat the grade with vegetable oil.
• Grill steaks on high for about 5 minutes on each side or to your desired doneness.
• Let stand 5 minutes before serving.
• Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
• Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
• For assembly top each steak with a crab cake and coat with the onion sauce.

GRILLED VEGETABLES SALAD WITH CRAB CAKES AND SAFFRON AIOLI

Steps:

• Saute the peppers and garlic in olive oil. Set aside to cool.
• In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes.
• Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook.
• Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature.
• Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli.
• Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning.
• Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way.
• Yield: 2 cups

GRILLED CRAB CAKES

Steps:

• Preheat greased grill to medium heat. Mix all ingredients except Thousand Island dressing until well blended.
• Shape evenly into eight patties, using about 1/4 cup of the crab mixture for each patty; cover. Refrigerate 2 hours.
• Grill patties 3 to 4 min. on each side or until firm and golden brown on both sides. Serve with the Thousand Island dressing.

BEACH GRILLED CRAB CAKES

Steps:

• Combine first 7 ingredients. Stir in breadcrumbs and crabmeat and shape into 8 2-1/2" patties. Place on a baking sheet lined with wax paper; chill 30 minutes. Create a grill pan from aluminum foil. Spray with PAM. Cook on grill about 5 mins per side until browned.

GRILLED PUMPKIN CRAB CAKES RECIPE

Steps:

• Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.
• Scrub the outside of the pumpkin clean.
• Cut the pumpkin in half and remove and discard the seeds and pulp.
• Cut the pumpkin into roughly 2″ squares.
• Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes).
• Remove from the grill and let cool.
• Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4″ to 1/2″ dice.
• Cut the poblanos in half lengthwise.
• Discard the veins, seeds and stem.
• Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black.
• Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.
• Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.
• Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal).
• Mix together with a spoon.
• Add the bread crumbs and stir until well mixed.
• Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.
• If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.
• Fill a plate with some of the remaining panko.
• Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1″ thick.
• Use your fingers to make sure the edges of each cake are well compressed and firm.
• To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.
• Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).
• Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce.
• Serve with more sauce on the side and accompany with lime wedges.