Delight your guests with the most delicious and easiest Grilled Crab Cakes, with a zesty Lemon Caper Aioli! The perfect seafood appetizer for all - so don't wait to try this irresistible recipe!
WHAT YOU’LL LOVE
- Mostly crab: One pound of crab meat is held together by just a little panko, parmesan, egg, and aioli, so each cake tastes of crab, not filler.
- Roasted red pepper and green onion: Diced roasted red pepper, sliced scallion, garlic, mustard sauce, and Tri-tip seasoning add sweetness and a light kick.
- Panko and parmesan crust: Pressing each chilled patty into a mix of panko and grated parmesan builds a crisp, golden shell on the griddle.
- Homemade lemon caper aioli: Egg yolks, lemon juice, mustard powder, and two oils whipped into a thick emulsion, then stirred with capers, sriracha, and lemon zest, make a tangy dipping sauce.
Grilled Crab Cakes with Lemon Caper Aioli
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
1 hour 1 minute
Cook Time
20 minutes
Calories
399
Crab cakes are one of those great equalizers, when it comes to appetizers. It’s a seafood for folks who don’t love seafood. This recipe for Grilled Crab Cakes beats even the best restaurant crab cakes out there, and is probably a lot easier than you think. Oh, and the Lemon Caper Aioli is the icing on the (crab) cake! Dive right into your new favorite seafood appetizer!
Ingredients
- 1/2 cup green onion, sliced
- 1 tsp garlic, minced
- 1 lb crab meat
- 1 1/2 cup panko (coarse breadcrumbs), divided
- 1/2 cup parmesan cheese, grated, divided
- 1 red bell pepper, roasted, peeled, seeded, diced
- 2 large eggs
- 1/4 cup aioli
-
1 tbsp House of Q Slow Smoke Gold Mustard Sauce
-
1 tbsp Cattleman’s Grill California Tri-tip Seasoning
-
olive oil for pan frying
- 2 egg yolk
- 4 tsp lemon juice
- 1/4 tsp mustard powder
- 1 1/2 cup vegetable oil
-
1/2 cup extra virgin olive oil
- 2 tbsp small capers
- 1 tbsp sriracha
- 1 tsp minced garlic
- zest of 1 large lemon
For the aioli:
Directions
To make the aioli, combine the egg yolks, lemon juice and mustard powder in a food processor. Slowly begin to drizzle the vegetable oil into the egg mixture with the food processor running. Continue to drizzle the vegetable oil, then the extra virgin olive oil until all oil is incorporated. You should have a mayonnaise like consistency. Taste and season with salt, as needed. Set aside 1/4 cup aioli for the crab cakes. Whisk in the capers, sriracha and lemon zest. Store in the refrigerator.
In a medium mixing bowl combine the green onion and garlic with the crab meat, 3/4 cup panko, 1/4 cup parmesan, the fire roasted red pepper, eggs, aioli, House of Q Slow Smoke Gold Mustard Sauce and Cattleman’s Grill California Tri-tip Seasoning. Mix until well combined.
- Divide the mixture into 8 (roughly 4 oz) portions, form into patties and place on a parchment lined pan or plate. Refrigerate for 30 minutes.
Preheat your Kamado Joe Classic II to 400°F, set up with the Half Moon Cast Iron Griddle in place.
- Mix together the remaining 3/4 cup of panko, with 1/4 cup parmesan. Press each crab cake into the panko mixture on both sides.
- Put a couple of tablespoons of olive oil on the griddle. Cook the crab cakes in batches until the browned, about 5-10 minutes per side. Add more olive oil as needed.
Recipe Note
Recipe FAQ
What kind of crab meat should I use?
Use fully cooked crab, such as refrigerated pasteurized lump crab. Drain it well and pick through it for bits of shell before mixing.
Why chill the patties for 30 minutes before cooking?
Chilling firms up the binder, so the cakes hold their shape when they're coated and turned on the griddle.
Why coat the crab cakes in panko and parmesan?
The coarse panko crisps up in the oil, and the parmesan browns and adds a savory, salty edge. Pressing the crumbs onto both sides gives an even crust.
What internal temperature should the crab cakes reach?
Because the mixture contains raw eggs, heat the center to 160°F. Check one with an instant-read thermometer, and make sure the crust is golden by then.
Why cook the crab cakes on a griddle at 400°F?
A flat, very hot surface browns the whole crust evenly, and a couple of tablespoons of olive oil keeps the cakes from sticking. Turn them gently with a wide spatula.
How do I make the aioli?
Blend the egg yolks, lemon juice, and mustard powder, then slowly drizzle in the oils with the processor running until the mixture thickens into a mayonnaise-like sauce. Stir in the capers, sriracha, garlic, and lemon zest at the end.
Is the aioli safe to eat if it has raw egg yolks?
The yolks are not cooked, so the sauce carries a small risk of salmonella. Using pasteurized eggs avoids it, which is a good idea for anyone who is pregnant, elderly, very young, or has a weakened immune system. Keep the aioli refrigerated and use it within 3-4 days.
Can I make the patties ahead?
Yes. Form the patties and keep them refrigerated on a parchment-lined pan for up to a day. Coat them in the panko mixture just before cooking.
How should I store leftovers?
Refrigerate cooked crab cakes within 2 hours. They keep for about 3-4 days, and they reheat best in a hot oven so the crust stays crisp.
How indoor-friendly is this recipe?
5 out of 5. A cast iron griddle or skillet over medium-high heat browns the cakes the same way, and the aioli comes together in a food processor.
Recipe Highlights
Crab-forward patties: Use just enough binder to hold together.
Roasted red pepper and scallion: Add sweetness and freshness.
Panko-parmesan crust: Crisps and browns on the griddle.
Lemon caper aioli: Adds a tangy, creamy dip.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.28 oz
- per serving
- Calories
- 399
- Carbs
- 19 grams
- Protein
- 17 grams
- Fat
- 28 grams
- Sodium
- 747 milligrams
