WEEKDAYS 1e|12c|p

Baltimore Grilled Crab Cakes

Mario Batali
Servings: 6
30 to 60 min

These freshly grilled cakes are delicious served alone as an appetizer, topped over greens, or smacked between two pieces of bread.

  • Ingredients
  • step-by-step directions
Baltimore Grilled Crab Cakes
  • 1 1/2 Lb lump crab meat (picked over for shells)
  • 2 limes (zested)
  • 4 scallions (green parts only, finely chopped)
  • 5 tablespoons parsley (finely chopped)
  • 3 ounces Canadian bacon (finely chopped)
  • 5 tablespoons breadcrumbs
  • 2 Tsp seafood seasoning
  • 1 1/2 teaspoons salt
  • 6 tablespoons mayonnaise
  • 1 large egg
  • lime wedges (to serve)
  • hot sauce (to serve)
  • freshly ground black pepper to taste
  • 6 tablespoons mayonnaise
  • 2 teaspoons seafood seasoning
  • 3 teaspoons freshly squeezed lime juice
  • several dashes hot sauce
  • olive oil
  • Preheat a grill to medium-high heat.
  • In a medium bowl, gently mix together the crab meat, lime zest, scallions, parsley, Canadian bacon and breadcrumbs. Season with the seafood seasoning and salt and pepper.
  • In another bowl, mix together the mayonnaise and egg.
  • Mix into the crab mixture gently. Handle as little as possible so as to keep the mixture as loose as possible. Gently shape the crab meat into 10 cakes, roughly 1-inch-thick by 2-inches 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 cast iron pan on the grill and add about 3 tablespoons of olive oil. Once hot, 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 three minutes, or until the crab is golden brown. Gently flip the cakes over and cook three minutes more.
  • Remove cooked crab cakes to a serving platter. Serve with a dollop of the sauce, a sprinkling of lime juice, and a few dashes of hot sauce.
  • For the Sauce: In a small bowl, mix together the mayonnaise, seafood seasoning, lime juice and hot sauce, until well-combined. Cover with plastic wrap and refrigerate until ready to serve.
  • Tip: Instead of using a grill, preheat a cast iron pan or nonstick pan on a stovetop.
rate this recipe

Latest Recipes