Blackstone Crab Cakes have lots of lump crab meat, cooked to crispy perfection on the Blackstone Griddle and served with Old Bay Aioli
- 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
- 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
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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.
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Whisk all ingredients together and serve with the Air Fryer Crab Cakes.