Blackstone Crab Cakes
Description
Easy Blackstone crab cakes made with lump crab, Old Bay, and fresh lemon — crispy on the outside, light and tender inside, and ready in under 30 minutes on the griddle.
Ingredients
- 8 oz lump crab meat, fresh or canned, drained
- 1 large egg
- 2 tablespoons mayonnaise
- 1/4 cup panko breadcrumbs
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 green onion, thinly sliced
- Salt and pepper, to taste
- 1 tablespoons oil, or clarified butter, for the griddle
Instructions
- In a large bowl, gently combine the crab meat, egg, mayonnaise, panko, Old Bay, lemon zest, lemon juice, and green onion. Season with salt and pepper and fold carefully to keep the crab lumps intact.
- Shape into 4 even patties. Chill in the refrigerator for at least 30 minutes so they hold together.
- Preheat the Blackstone griddle to medium / medium-high (about 350–375°F) and lightly oil the surface.
- Cook the crab cakes 4–5 minutes per side, until deep golden brown and heated through, flipping once with a thin, wide spatula.
- Serve hot with lemon wedges and your favorite sauce.
Equipment
- Blackstone Griddle
- Cooking Oil
Notes
- Chilling is the most important step for cakes that don't fall apart.
- For extra depth, add 1 tsp Dijon, a dash of Worcestershire, or a few drops of hot sauce.
- Reheat on the griddle or in a 350°F oven, not the microwave.
Nutrition
Serving: 1ServingCalories: 162kcalCarbohydrates: 4gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 73mgSodium: 564mgPotassium: 158mgFiber: 0.4gSugar: 1gVitamin A: 129IUVitamin C: 7mgCalcium: 49mgIron: 1mg