Grilled Crab Cakes
20m prep 8m cook 1h 28m ready
Grilled crab cakes made with Dungeness crab, panko, and crème fraîche, cooked in a cast-iron skillet on the grill for a smoky flavor. Serve with aioli.
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 177 mg
- Iron: 1.56 mg
- Magnesium: 53.9 mg
- Phosphorus: 351 mg
- Potassium: 497 mg
- Zinc: 4.94 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 lb Dungeness crab, lump meat, precooked
- 1/2 cup panko bread crumbs
- 1/4 tsp red chili pepper flakes
- 2 tbsp crème fraîche
- 1 egg
- 1 tsp Sweet Rub
Prepare
- Chop 1/4 cup shallots
- 1 clove garlic, finely minced
- Extra-virgin olive oil, for the pan
Let's Cook
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Step 1.
In a large bowl, combine 1 pound precooked Dungeness crab lump meat, ½ cup panko bread crumbs, ¼ cup chopped shallots, ¼ teaspoon red chili pepper flakes, 2 tablespoons crème fraîche, 1 finely minced garlic clove, 1 egg, and 1 teaspoon Sweet Rub. Mix gently until just combined, being careful not to break up the crab meat too much.
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Step 2.
Form the mixture into 4 patties about 2½ inches in diameter and ½ inch thick. Place them on a plate, cover, and refrigerate for at least 1 hour to firm up.
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Step 3.
Prepare a charcoal or gas grill for direct and indirect grilling. Place a cast-iron skillet over the direct heat zone and add enough extra-virgin olive oil to coat the bottom. Let the pan and oil heat for a few minutes until shimmering.
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Step 4.
Gently place the chilled crab cakes into the hot skillet; they should sizzle on contact. Cook for 3 to 4 minutes, until the bottom is golden brown. Carefully flip with a spatula and cook for another 3 to 4 minutes, until the other side is golden brown and the cakes are heated through.
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Step 5.
Remove the crab cakes from the skillet and serve immediately with your favorite dipping sauce, such as Basic Aioli.
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