Best 2 Grilled Crab Cakes Recipes

Grilled crab cakes are a popular seafood dish that often come with a variety of dipping sauces to enhance their flavor. They can be served as an appetizer or main course, and they are perfect for outdoor grilling. The key to making great grilled crab cakes is to start with fresh, high-quality ingredients. Look for crab meat that is firm and has a sweet, briny flavor. You should also use a light and fluffy breadcrumb mixture to bind the crab cakes together, and be sure to season them well with herbs and spices. Once you have prepared your crab cakes, grill them over medium heat until they are cooked through and golden brown.

Here are our top 2 tried and tested recipes!

CRAB CAKES WITH GRILLED CORN RELISH

Crab Cakes with Grilled Corn Relish image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield about 35 to 40 cakes

Number Of Ingredients 17

Ingredients

2 eggs, whisked
2 teaspoons seafood seasoning
1 1/2 cups mayonnaise
1 1/2 cups panko breadcrumbs
2 teaspoons hot sauce
Salt and freshly ground black pepper
3 pounds lump crab
2 ears fresh corn, husked (peeled, and silky threads removed)
2 Roma tomatoes
1/2 sweet onion
2 tablespoons minced fresh parsley
2 cloves garlic, finely chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons red wine vinegar
3 tablespoons mayonnaise
2 1/2 cups all-purpose flour
1 to 2 sticks unsalted butter, for cooking

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

Caribbean Grilled Crab Cakes image

Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.

Provided by JULIEP

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 15

Ingredients

¾ pound crabmeat
1 cup plain bread crumbs
¾ cup mayonnaise
1 egg, beaten
2 green onions, minced
Hot sauce, to taste
Salt and pepper, to taste
1 mango, peeled, pitted and diced
1 red onion, diced
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
1 lime, juiced
Minced jalapeno, to taste
Salt and pepper, to taste
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.9 g, Cholesterol 31.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 195.4 mg, Sugar 2.9 g

Tips:

For the freshest crab cakes, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
Gently mix the crab meat with the other ingredients. Overmixing will make the crab cakes tough.
Form the crab cakes into 1-inch thick patties. Don't make them too thick, or they won't cook through evenly.
Heat a grill or grill pan over medium heat. Lightly oil the grill or pan to prevent the crab cakes from sticking.
Cook the crab cakes for 4-5 minutes per side, or until they are cooked through. The crab cakes should be golden brown on the outside and opaque in the center.
Serve the crab cakes hot with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Grilled crab cakes are a delicious and easy-to-make seafood dish. With a few simple ingredients and a little bit of time, you can enjoy these tasty crab cakes at home. Whether you're serving them as an appetizer or a main course, grilled crab cakes are sure to be a hit with your family and friends.