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Crab Cakes




Difficulty:Moderate
Prep Time:4 Hours
Cook Time:10 Minutes
Serves:10

Nutritional Information

These crab cakes are perfect as an appetizer or main course.

Ingredients

  • 1 yellow bell pepper
  • 1 teaspoon vegetable oil
  • 2/3 cup mayo
  • 2 whole egg yolks
  • 3 tablespoons stone ground mustard
  • 1 teaspoon lemon juice, more if desired
  • 1 1/2 teaspoons old bay seasoning
  • 2 pounds jumbo lump crab meat, picked over
  • 3 cups panko bread crumbs
  • bistro sauce, see recipe

Directions

  • 1. Preheat EGG to 450º using direct heat and a cast iron grate.  Grill pepper until char marks form and it is tender.  Once cool enough to handle dice finely.  In a bowl whisk together mayonnaise, yolk, mustard, lemon juice and bell pepper and stir in crab and old bay seasoning. Season to taste with salt and pepper. Chill crab mixture, covered, at least 1 hour.
  • 2. Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.
  • 3. Preheat grill to 425º F using direct heat and a cast iron grate.
  • 4. Cook on the grill for 6-7 minutes until one side is crisp and golden.
  • 5. Serve the golden side up, with a garnish of bistro sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828