Protein: Crab, Seafood
Appetizers and Sharables
Method: Flat Top, Cast Iron, or Stove TopJump to Recipe
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Crab cakes have always been one of my favorite seafood dishes. As an appetizer or as an entrée they are always a home run. While there are a million different ways to make crab cakes, from baking to frying, pan fried crab cakes have always been our favorite. There is just something fantastic about that crispy caramelized exterior with the soft, warm, lump crab center that is perfection. For these Fried Lump Crab Cakes we cooked them on our Cooking Steel on our Big Green Egg, then served them with some fresh made Sriracha mayonnaise and they came out absolutely fantastic.
Making the Fried Lump Crab Cakes with Sriracha Mayonnaise
To make the Fried Lump Crab Cakes you will need 8 ounces of lump crab meat, Panko bread crumbs, diced red bell pepper, lemon juice, Dijon mustard, Worcestershire Sauce, egg, and parsley. To make the Sriracha Mayonnaise you will need mayonnaise and Sriracha sauce.
Make the Sriracha Mayonnaise
The first step is preparing your Sriracha Mayonnaise. You will need a little bit of this spicy mayo for the Fried Lump Crab Cakes as well so we always make it ahead of time. You can make it a day or two ahead of time and cover and store in the refrigerator until needed. To make the Sriracha Mayonnaise combine the mayonnaise and the sriracha sauce in a small bowl and mix well to combine. Cover and refrigerate until needed. For those that do not wish to make the Sriracha Mayonnaise from scratch, Terrapin Ridge Farms also makes a pretty decent Sriracha Aioli.
Prepare the Fried Lump Crab Cake Mixture
Now it is time to make your crab cakes! In a medium sized bowl, beat the egg then add the parsley, Worcestershire sauce, mustard, sriracha mayonnaise, lemon juice, and diced bell pepper. Mix well to combine.
Next, gently fold in the lump crab and the panko bread crumbs. Try to take care not to break apart the crab too much. You want some nice sized chunks in your lump crab cake.
If you have extra panko, use it to make some Korean Corn Dogs: Gamja Dog, Grilled Clams Casino, or some world-famous Chicken Kiev.
Next, form the crab mixture into 6 equal sized crab cakes and place on an oiled pan. Cover and refrigerate at least 2 hours, or overnight. This helps the crab cakes maintain their shape while cooking.
Cooking the Fried Lump Crab Cakes
When you are ready to cook the crab cakes, heat your grill or smoker to medium heat (about 350 degrees). We used our Cooking Steel for this and they turned out great. If you don't have a Cooking Steel you can use a cast iron pan or use a Flat Top grill like a Blackstone.
Once preheated, oil the cooking surface with a neutral cooking oil like avocado oil, grapeseed oil, or canola oil.
Cook the crab cakes for about 4-5 minutes per side. Take care when flipping the crab cakes to avoid them breaking apart. Using a couple spatulas to help with flipping is often beneficial.
When they are finished cooking, remove the Fried Lump Crab Cakes to a paper towel lined plate.
Serve the Fried Lump Crab Cakes with the Sriracha Mayo and some lemon wedges.
Serve as an appetizer or as an entrée. Enjoy!
If you are a seafood lover like us be sure to try our Maple Bourbon Hot Smoked Salmon, Pike Place Market inspired Smoked Salmon Chowder, Macadamia Nut Crusted Mahi Mahi With Coconut Sauce, Ahi Wonton Tacos With Wasabi Sauce, or our Greenlandic Inspired Pollock Soup.
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Maryland Lump Crab Cakes with Sriracha Mayo
- Flat Top
- ¼ Cup Mayonnaise
- 2-3 Tablespoons Sriracha Sauce depending on desired spice level
- 8 ounces Cooked Lump Crab Meat drained
- ⅓ Cup Red Bell Pepper finely diced
- ½ Cup Panko Bread Crumbs
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Fresh Parsley finely chopped
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Lemon Juice
- 1 Tablespoon of the Sriracha Mayonnaise
- 1 Egg beaten
- ¼ teaspoon Salt
- In a small bowl, combine the mayonnaise and the sriracha sauce and mix well to combine. Cover and refrigerate until needed.
- In a medium sized bowl, beat the egg then add the parsley, Worcestershire sauce, mustard, sriracha mayonnaise, lemon juice, and diced bell pepper. Mix well to combine.
- Gently fold in the lump crab and the panko bread crumbs, taking care not to break apart the crab too much.
- Form into 6 equal sized crab cakes and place on an oiled pan. Cover and refrigerate at least 2 hours, or overnight.
- When you are ready to cook the crab cakes, heat your grill or smoker with the Cooking Steel to medium heat (about 350 degrees).
- Once preheated, oil the Cooking Steel with a neutral cooking oil like avocado oil, grapeseed oil, or canola oil.
- Cook the crab cakes for about 4-5 minutes per side. Take care when flipping the crab cakes to avoid them breaking apart. Using a couple spatulas to help with flipping is often beneficial.
- Serve the Crab Cakes with the Sriracha Mayo and some lemon wedges.
Never heard of Lump Crab 🦀. Will Google to find out why it's callled lump crab. I don't eat or like mayonaise, but i could eat several of your crab cakes as it. They look so tasty 😋.