Blackstone Crab Cakes
This Blackstone Crab Cakes recipe was quite the Friday night treat, enjoyed by my husband, kids, and even my mom and dad came over.
Now that the weather is gorgeous I will be using my new Blackstone Griddle a lot more.
My favorite part about making the crab cakes on the Blackstone was the dark sear on the outside.
It created a crisp and flavorful crust that was amazing.
How to make Blackstone Crab Cakes
I started the veggies inside on the stove.
A diced onion, red pepper, and diced celery go into a skillet over medium heat with olive oil, kosher salt, pepper, and crushed red pepper flakes.
The veggies cook for 8 to 10 minutes.
Stir them a few times throughout.
Add some lemon juice, fresh thyme, garlic, and Old Bay seasoning.
Then cook 1 more minute.
Let this mixture cool for a bit.
Next goes in a pound of jumbo lump crab meat, panko bread crumbs, and two eggs.
The panko and egg will bind the crab cakes, helping them to stay together.
If you are using canned crab, make sure you drain the liquid really well.
Mix this together gently with your hands.
Then form into eight patties.
Place them on a tray or baking sheet and refrigerate for at least an hour.
This will give them some time to set up, making it less likely to fall apart when cooking.
Preheat the Blackstone Griddle for at least 5 minutes on medium low heat for golden brown, medium heat for a darker/ charred crust.
Add some oil and place the crab cakes on the griddle.
They will take about 4 to 5 minutes per side.
The crust that forms is perfection, if you cook on medium low it will be more of a golden brown!
Flavor from the griddle and gives a nice texture.
Crisp on the outside and soft on the inside.
Serve Blackstone Crab Cakes with Old Bay Aioli
I made a dipping sauce by mixing together mayo, lemon juice, garlic, Sriracha, and Old Bay seasoning. Also served with lemon wedges on the side.
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If you like Blackstone Crab Cakes you might also like these recipes…
Spicy Crab Sushi Stacks
Cheesy Crab and Artichoke Dip
Blackstone Shrimp Tacos
Blackstone Chicken Teriyaki Rice Bowls
And Blackstone Steak and Mushroom Quesadillas
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Blackstone Crab Cakes
Blackstone Crab Cakes have lots of lump crab meat, cooked to crispy perfection on the Blackstone Griddle and served with Old Bay Aioli
Ingredients
Blackstone Crab Cakes
- 1 red bell pepper
- 1 onion
- 3 celery stalks
- 1 Tbsp olive oil
- kosher salt, pepper, crushed red pepper flakes
- 4 cloves garlic minced
- 1 Tbsp lemon juice
- 1/2 Tbsp fresh thyme leaves
- 1/2 Tbsp Old Bay seasoning
- 1 pound cooked lump crab meat (I used canned)
- 1 cup panko bread crumbs
- 2 eggs beaten
- vegetable oil
Old Bay Aioli
- 1 cup mayo
- 1 Tbsps hot sauce of choice (use more or less according to spice preference)
- 1 clove garlic minced
- 1 Tbsp lemon juice
- 1 Tbsp Old Bay seasoning
Instructions
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Dice the red pepper, onion, and celery. Drizzle olive oil in a large skillet over medium heat and add the peppers, onions, celery, season with kosher salt, pepper, and crushed red pepper flakes. Cook 8-10 minutes, stirring occasionally.
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Add the garlic, lemon juice, thyme, and Old Bay. Cook 1 more minute.
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Turn off the heat and let the mixture come to room temp. Once at room temp gently fold in the crab meat, panko bread crumbs, and beaten eggs.
Note: If using canned crab, drain the excess liquid well.
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Form this mixture into 8 crab cakes, lay flat on a lined baking sheet or tray and place in the refrigerator for at least 1 hour.
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Preheat the Blackstone to medium low heat for golden brown, or medium heat for a darker/ charred crust on the outside. Once heated add some vegetable oil and put the crab cakes on the grill over the vegetable oil. Cook the crab cakes 4 to 5 minutes per side.
Old Bay Aioli
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Whisk all ingredients together and serve with the Air Fryer Crab Cakes.
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