Griddle Crab Cakes
Griddle Crab Cakes with Tartar Sauce
Sweet crab meat is the star of these easy-to-make, Griddle Crab Cakes. Made with spicy sriracha, savory Old Bay seasoning and crunchy celery—these rich and meaty gems are juicy in the middle, browned on the outside and topped with a tangy dollop of creamy tartar sauce.
This recipe was created by our partner, Mark Bacus @bacusbbq, who made this recipe on the 4-Burner Gas Griddle, but you can make it on your grill or griddle.
For the Crab Cakes
- 1 egg
- 1 1/2 tablespoons mayo
- 1/2 tablespoon sriracha
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup celery
- 1 tablespoon parsley
- 1/2 pound crab meat
- 1/4 cup panko
- 2 tablespoons olive oil, to taste
For the Tartar Sauce
- 2 tablespoons mayo
- 1/2 tablespoon sweet relish
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon sriracha
- 1/2 lemon, juiced
In a large bowl, combine egg, mayo, sriracha, Worcestershire sauce, Old Bay seasoning, celery, parsley, crab meat and panko.
Form mixture into 3 equal-sized patties; then refrigerate for 2 hours.
In a medium bowl, combine mayo, relish, mustard, Old Bay seasoning, sriracha and lemon juice. Set aside.
Preheat the griddle to 400°F.
When hot, drizzle olive oil on the griddle and add crab cakes.
Cook for 3 to 5 minutes on each side, until the outsides are browned and crispy and the inside is cooked through.
Remove from heat. Stack crab cakes, topping each with tartar sauce and parsley.
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