Fish Cake Appetizer
ingredients
ingredients
method
step-by-step directions

Mario Batali's Baltimore Grilled Crab Cakes

  • For the Sauce:
  • 6 tablespoons Mayonnaise
  • 2 teaspoons Old Bay Seasoning
  • 3 teaspoons freshly squeezed Lime juice
  • several dashes Hot Sauce

For the Crab Cakes:

  • 1 1/2 pounds Lump Crab Meat (picked over for shells)
  • 2 Lime (zested)
  • 4 Scallions (green parts only; finely chopped)
  • 5 tablespoons Parsley (finely chopped)
  • 3 ounces Canadian Bacon (finely chopped)
  • 6 tablespoons Mayonnaise
  • 1 large Egg
  • 5 tablespoons Bread Crumbs
  • 2 teaspoons Seafood Seasoning
  • 1 1/2 teaspoons Salt
  • freshly ground Black Pepper
  • Olive Oil
  • Lime Wedges (for serving)
  • Hot Sauce (for serving)
step-by-step directions
  • Preheat a grill to medium-high heat.
  • For the Sauce: In a small bowl, mix together all the sauce ingredients until well-combined. Cover and keep in a refrigerator until ready to serve for up to 48 hours. 
  • For the Crab Cakes: In a medium bowl, gently mix together the crab meat, lime zest, scallions, parsley, Canadian bacon, mayonnaise, egg and  bread crumbs. Season with the Old Bay seasoning and salt and pepper. Gently handle so as to keep the mixture as loose as possible. 
  • Gently shape the crab meat into 10 cakes, roughly 1-inch-thick by 2-inch in diameter (handling the crab meat as little as possible). 
  • Place the crab cakes on a plate and cover with plastic wrap. Refrigerate for at least one hour or up to four hours. 
  • Place a non-stick saute pan on the grill and add about 3 tablespoons of olive oil. Arrange the crab cakes in the pan in an even layer. Work in batches if necessary so as not to overcrowd the pan. Cook for about 3 minutes, or until the crab is golden brown. 
  • Gently flip the cakes over and cook 3 minutes more. Serve with a dollop of the sauce, a sprinkling of lime juice, and a few dashes of hot sauce.
Similar categories: Lunch Courses & Meals
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