Crab cakes are a personal favorite of mine when it comes to seafood, and I love fresh seafood. However, not everyone lives within a distance of the coast to have easy access to fresh seafood. That doesn’t mean though that it should be excluded from your diet. You can make tasty classic crab cakes even with tinned crab meat.
Tap/Click above to watch the recipe or scroll below to see the various steps: Video – Traeger.com
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Step 1: To start, you’ll want some Panko breadcrumbs, which add some texture, around a teaspoon of black pepper, salt, and a bit of hot sauce if you’d like. This recipe also adds around a teaspoon of Worcester sauce, a teaspoon of Dijon mustard, and a couple of tablespoons of mayonnaise. Then add one egg, and gently stir together.
Step 2: As with pretty much all seafood and crab is no exception, lemon works very well. Cut a lemon in half and squeeze in the juice of half a lemon, catching any pips with your hand.
Step 3: Then give that a gentle stir together, don’t overwork it though, and change the texture by beating the egg white.
Step 4: Then its time for the crab meat. For this recipe, which produced five crab cakes, you’ll need around a pound of crab meat.
Step 5: Add in the crab meat and gently mix it all together, making sure all of the crab meat is mixed in. If not, you could have trouble with the crab cakes forming together.
Step 6: You can make the crab cake patties by hand. However, for a better presentation and to make sure the mixture goes as far as it should, use a biscuit mold. Gently press the mixture into the mold.
Step 7: These crab cakes were cooked on the Traeger Flatop griddle with one side set at medium heat and one set to low to place the crab cakes after the initial sear. Use a brush to lightly oil the cooking surface.
Step 8: Using your spatula, gently lift and place the crab cakes onto the cooking surface and give them a gently press down for good contact.
Step 9: You will hear and see the crab cake sizzle away. Once you can see a browning carry up around the edge of the crab cake, gently turn them over to cook onto their other side.
Step 10: You really have to treat crab cakes with care when moving them around while cooking so they don’t break apart.
Step 11: Once you have both sides nicely seared and browned off you will see the sides going off-white showing the crab cakes have been properly cooked through.
Step 12: After cooking, place them on a tray to cool off a little. As they do, they will become a little more firm and easier to move around/serve.
Step 13: To serve the crab cakes, chop up the remaining half a lemon from earlier, provide some dip made up of mayo/relish etc, and garnish with some chopped parsley. Fantastic.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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