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Grilled Crab Cake & Shrimp Skewers

Grilled Crab Cake & Shrimp Skewers

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Prep
15 mins
Cook
15 mins
Serves
4

Seafood is the star of the show in this crab cake and shrimp skewer double feature! Delicate, flaky crab cakes made with fresh lump crab meat and zesty seasoning are paired with sizzling skewers of colossal shrimp. Serve with a bright and buttery beurre blanc sauce and freshly grilled asparagus for a spectacular seafood feast.

This recipe was created by our partners Sarah and Zach of Hangry in Love who made the dish on our Vibe™ 535 Gas Grill with Griddle, but you can make it on your grill and griddle.

Ingredients

For the Crab Cakes

  • 8 oz. Jumbo Lump Crab Meat
  • 2 Tbsp Mayonnaise
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Dijon Mustard
  • 2 tsp Old Bay Seasoning
  • 1/2 Tbsp Lemon Juice
  • 1 Lightly Beaten Large Egg
  • 1/2 cup Panko Bread Crumbs
  • Canola Oil

For the Shrimp Skewers

  • 16 oz. Super Colossal Shrimp
  • 1 Tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • Salt & Pepper

For the Grilled Asparagus

  • 1 bunch Trimmed Asparagus
  • 1 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • Salt & Pepper

For the Beurre Blanc

  • 2 Tbsp very Finely Minced Shallot
  • 1/2 cup Dry White Wine
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Heavy Cream
  • 1 stick Cold Butter cut into 1-inch cubes
  • 1 pinch Cayenne Pepper
  • Salt

Directions

List Steps
Step 1 Of 17
1.
To prepare the crab cakes, gently pat crab lumps dry with a paper towel to absorb any excess liquid. Set crab aside.
2.
In a large bowl, add mayonnaise, Worcestershire, Dijon, Old Bay, lemon juice and egg and whisk thoroughly. Gently fold in crab lumps and panko until well-combined.
3.
Form four evenly sized crab cakes with your hands. Set aside on a parchment-lined baking sheet.
4.
To prepare the shrimp skewers, peel and devein the shrimp.
5.
In a large bowl, toss shrimp in olive oil, garlic powder, smoked paprika and salt and pepper to taste.
6.
Skewer shrimp and set aside.
7.
To prepare the grilled asparagus, toss trimmed asparagus in olive oil, lemon juice and salt and pepper to taste. Set aside.
8.
Preheat both your grill and griddle to medium-high heat.
9.
Soak a paper towel with canola oil and brush it evenly over the hot griddle. Place the crab cakes on the griddle and sear for 2 minutes on each side.
10.
Lower the griddle heat. Cover the crab cakes with a grilling dome and continue grilling until heated through—about 2-3 minutes. Remove from heat and set aside.
11.
While the crab cakes are cooking, put the shrimp and asparagus on your grill. Grill the shrimp for about 2 minutes on each side and the asparagus for about 3 minutes on each side. Remove from heat.
12.
Begin preparing the beurre blanc while grilling or finish grilling and keep the crab cakes, shrimp skewers and asparagus warm while you work on the sauce.
13.
In a small pan over medium-high heat, add shallots, wine, lemon juice and cream and bring to a simmer. Reduce the heat and continue to simmer until liquid is reduced by half—about 4-5 minutes.
14.
Whisk in the butter 1 cube at a time, whisking continuously until the butter melts and integrates. Keep the pan over very low heat, taking off the heat as needed to avoid overheating the sauce and breaking the emulsion.
15.
Repeat with each remaining butter cube.
16.
Once the butter has been completely integrated and the sauce has thickened a bit, remove the pan from the heat. Season with cayenne and salt and pepper to taste. Serve immediately.
17.
Place one crab cake, one shrimp skewer and some asparagus on each plate. Top the crab and shrimp with beurre blanc and serve.
Tags:
shrimp skewers crab cakes
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