Blackstone Grill Crab Cakes

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

Blackstone Grill Crab Cakes

Crab cakes are a delicious and easy fish recipe that takes little time to prepare, cooks quickly, and has a crispy outside and chewy inside. These flavorful griddled crab cakes don't break when you fry them because they're simple to make, quick to cook, have plenty of taste, and are sturdy enough not to crumble.
Prep Time 15 minutes
Cook Time 20 minutes
Course BBQ
Cuisine American, English, european
Calories 95 kcal


  • 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.


Top Tips
Before shaping into patties, you may chill the crab mixture for 30 minutes in the fridge. This will not only allow the crab meat to mix together with all of the other ingredients, but it will also help it stay intact when shaped into cakes.
Make-ahead tip. You can make your patties ahead of time and simply refrigerate them for up to a day.


Serving: 1Crab CakeCalories: 95kcalCarbohydrates: 4gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 405mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 118IUVitamin C: 4mgCalcium: 27mgIron: 1mg
Keyword BBQ, Blackstone, Griddle
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Oliver Wright
Oliver Wright

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