Crab cakes are a type of fishcake originating in the United States that is popular there. Crab cakes are generally regarded as originating from around the Chesapeake Bay, particularly in Maryland and Virginia. Although the term “crab cake” has been used since 1939 by Crosby Gaige in New York World’s Fair Cook Book to describe “Baltimore crab cakes,” earlier usages can be found, such as in Thomas J. Murrey’s book Cookery with a Chafing Dish published in 1891.
Most crab cakes are served with some type of sauce or dipping agent. Common sauces include tartar sauce, remoulade, and cocktail sauce. Crab cakes are generally fried but can be cooked easily on an Outdoor Grill or Griddle and can be served plain or with a lemon wedge.
Want to learn more about the Blackstone grill? We wrote a fantastic blog that explains the griddle in detail.
Blackstone Grill Crab Cakes
- 340 g Crab Meat
- 1 Large Egg
- 1 tsp Lemon Juice
- 3 tbsp Mayonnaise
- 1 tsp Siracha Sauce Or Chilli Sauce
- 2 tbsp Parsley Fresh and chopped
- 3 Green Onions (Spring Onions) Chopped
- ½ Cup Breadcrumbs
- ½ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Olive Oil
- Put all of the ingredients in a mixing dish. Gently combine everything (except the olive oil)
- Shape the crab mixture into patties. Depending on how big you want the patties will determine how many you will get out of your mixture.
- Lightly oil your Griddle and place on your patties at a medium heat. Cook until golden brown approx 5 minutes per side.
- Serve with lemon wedges and your favorite dipping sauce, such as tartar sauce or lemon garlic aioli.