Grilled Crab Cakes

Grilled Crab Cakes

2 hrs 10 min
13 mins

One of the most popular dishes in Maryland is crab cakes. At local restaurants the most common method of cooking a crab cake is either broiled or fried. You can also make great grilled crab cakes on the grill, so grab your cast iron skillet, get jumbo lump crab meat and grill away.


For the Crab Cakes

  • 1 pound jumbo lump crab meat
  • 15 crumbled buttery crackers
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tablespoon spicy mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon old Bay seasoning
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper


Step 1 Of 6
Drain the crab meat and lightly mix it with the crumbled crackers.
In another bowl, whisk together the wet ingredients with the Old Bay and dry mustard. Carefully pour the wet ingredients over the crab meat and lightly toss.
Refrigerate the mixture for one to two hours and form into cakes.
dd enough charcoal to the grill to create a hot fire. Bank the coals to one side for indirect cooking.
Once the coals are scorching hot, pour about 4 tablespoons of oil into a cast iron skillet and sit the crab cakes in the skillet. Place the skillet over indirect heat and close the dome. This recreates the broiler effect where hot air is coming down on top of the crab cakes to cook them.
Depending on how hot you can get your grill, after about 10 minutes flip the crab cakes to get the top golden brown. This final flip shouldn't be more than a few minutes to keep the tops of the crab cakes soft and tender. The crab cakes are done when both sides are golden brown.
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