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Mario Batali's Baltimore Grilled Crab Cakes

Baltimore Grilled Crab Cakes
Fish Cake Appetizer
skill level
Easy
time
30-60min
servings
6
cost
$$
Contributed by :
These freshly grilled cakes are delicious served alone as an appetizer, topped over greens, or smacked between two pieces of bread.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat a grill to medium-high heat.
  • 2
    6 tablespoons Mayonnaise
    2 teaspoons Old Bay Seasoning
    3 teaspoons freshly squeezed Lime juice
    several dashes Hot Sauce
    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. 
  • 3
    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
    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. 
  • 4
     
    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). 
  • 5
     
    Place the crab cakes on a plate and cover with plastic wrap. Refrigerate for at least one hour or up to four hours. 
  • 6
    Olive Oil
    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. 
  • 7
    Lime Wedges (for serving)
    Hot Sauce (for serving)
    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.
 
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