Crab Cakes on the Griddle

How to Create Flavorful Crab Cakes on a Griddle:

Crab cakes are a classic favorite, offering a delightful combination of savory flavors and a perfect texture that’s crispy on the outside yet tender on the inside. When prepared correctly, they can be the highlight of any meal, and cooking them on a griddle, such as a Blackstone, adds an exceptional crispy finish that enhances their flavor. In this guide, we’ll walk you through a foolproof method to make delicious crab cakes with simple ingredients. Whether you’re an experienced home cook or a beginner looking to try something new, this recipe will give you all the tips and tricks to master the perfect crab cakes on the griddle.

Why Griddle Crab Cakes?

There’s something special about cooking crab cakes on a flat top griddle, especially one like the Blackstone. Unlike cooking in a skillet where the heat is concentrated at the bottom, the griddle provides an even cooking surface that ensures your crab cakes turn out golden and crispy without burning. The high, direct heat allows the cakes to develop a delicious crust, while maintaining the soft, flaky crab inside. Plus, a griddle makes it easy to cook multiple cakes at once, making it an ideal method for feeding a crowd.

Choosing the Right Crab Meat

The most important ingredient in crab cakes is undoubtedly the crab meat. To ensure your crab cakes are flavorful and have the right texture, use high-quality lump crab meat. It’s worth splurging a little here, as the crab should be the star of the dish. Lump crab meat has large, tender pieces of crab that hold together well when mixed with the binder ingredients and form the backbone of the flavor profile.

When shopping for crab meat, avoid imitation crab (often referred to as surimi), which lacks the delicate, sweet flavor of real crab. For an affordable and premium option, you can find canned lump crab meat in most grocery stores. Look for brands that are sustainably sourced and preferably wild-caught. If you prefer fresh crab, you can steam it yourself and remove the meat, but canned lump crab is often a convenient and reliable choice.

Preparing the Binder

While the crab meat is undoubtedly the star of the show, you’ll need a binder to help hold the crab cakes together as they cook. Without a binder, the cakes may fall apart, so it’s important to use the right combination of ingredients.

The classic binder for crab cakes typically includes mayonnaise, eggs, and crushed crackers. These ingredients help to bind the crab meat together while adding flavor and moisture to the cakes. Here’s a breakdown of the key binder ingredients:

• Mayonnaise: Adds moisture and richness to the mixture, helping to keep the crab cakes from becoming dry.
• Egg: Serves as a binder that holds everything together and provides structure to the cakes.
• Crackers: Crushed crackers such as Club crackers or Ritz crackers are commonly used in crab cakes. They provide a light, crunchy texture and help absorb moisture from the crab meat. You can also experiment with breadcrumbs, but crackers add a unique buttery flavor that complements the crab.
• Worcestershire sauce: Adds a savory, umami flavor that enhances the overall taste of the crab cakes.
• Dijon mustard: Gives a slight tangy kick to the mixture that balances the richness of the mayonnaise.
• Lemon juice: Brightens the flavor of the crab cakes and gives them a fresh, zesty taste.
• Hot sauce: A few dashes add just the right amount of heat, making the cakes exciting and flavorful.
• Old Bay seasoning: This iconic spice blend is practically synonymous with crab cakes. It combines a variety of spices, including paprika, celery salt, and mustard, which perfectly complement the crab.
• Salt and pepper: Essential for bringing out the natural flavors of the crab and balancing the seasoning.

This combination of ingredients creates the perfect “glue” for your crab cakes, holding everything together while ensuring that the flavor is robust and well-balanced.

Adding a Crispy Coating

While not all crab cakes are coated, adding a layer of crispy breadcrumbs can elevate the texture of the dish. When using a griddle, panko breadcrumbs are an excellent choice. Panko is lighter and crunchier than regular breadcrumbs, which results in a crispier exterior when shallow-fried on the griddle. The thin coating adds a satisfying crunch that contrasts beautifully with the tender crab inside.

To achieve the best crispy coating, lightly press the formed crab cakes into the breadcrumbs, making sure the surface is evenly coated on both sides. This simple step ensures that your crab cakes turn out with a beautiful golden-brown crust that’s both crispy and flavorful.

Forming the Crab Cakes

Once your crab cake mixture is ready, it’s time to form the cakes. The key to making perfectly shaped crab cakes is to handle the mixture gently. You want to form thick, uniform cakes without overworking the crab meat, which could break the delicate lumps apart.

To make the process easier and more uniform, you can use a silicone egg mold or a crab cake mold to shape the cakes. This ensures that the cakes are evenly sized, which is essential for even cooking on the griddle. You can also use your hands to form the patties, but if you want a more consistent shape, a mold can be a helpful tool.

Once the cakes are formed, it’s crucial to refrigerate them for about 20 minutes. This helps the binder set and allows the flavors to meld together. The chilling step also helps the crab cakes maintain their shape while cooking, preventing them from falling apart on the griddle.

Cooking Crab Cakes on the Griddle

Now that your crab cakes are formed and chilled, it’s time to cook them on the griddle. Preheat the griddle to medium-high heat (around 375°F), and add a generous amount of oil (such as avocado oil or vegetable oil) along with butter for added flavor. The combination of oil and butter provides a crispy, golden finish and prevents the cakes from sticking to the griddle.

Place the crab cakes on the griddle, making sure to space them out so they don’t touch. Let them cook on the first side for 5-7 minutes, or until the crust is golden brown. The key to getting perfectly cooked crab cakes is to avoid flipping them too early—let them form a crust before turning them over. Once the first side is golden, carefully flip the cakes and cook them on the other side for another 4-5 minutes, until the cakes are golden all around.

 Simple Griddle Crab Cakes Recipe

Ingredients:

• 16 ounces lump crab meat
• ⅓ cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1½ teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 large egg
• 2 dashes hot sauce
• ¾ cup crushed crackers (such as Club or Ritz crackers)
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 3 tablespoons butter
• ¼ cup oil (for shallow frying)

Instructions:

1. Strain and Prepare the Crab Meat
   Drain the crab meat to remove excess moisture. Carefully pick through it with a fork to remove any bits of shell or cartilage. Be gentle to preserve the large lumps of crab.
2. Make the Binder
   In a bowl, combine mayonnaise, egg, Worcestershire sauce, Dijon mustard, lemon juice, hot sauce, Old Bay seasoning, salt, and pepper. Mix well.
3. Add Crushed Crackers
   Crush the crackers (you can use a plastic bag or a food processor) and add them to the binder mixture. Stir until well combined.
4. Fold in the Crab Meat
   Gently fold the crab meat into the binder, making sure not to break up the lumps. The mixture should be moist but firm enough to hold its shape.
5. Form the Crab Cakes
   Shape the mixture into 6 equal patties. Lightly coat each patty with panko breadcrumbs for a crispy finish.
6. Chill the Crab Cakes
   Refrigerate the crab cakes for 15-20 minutes to help them set and hold their shape during cooking.
7. Cook on the Griddle
   Preheat the griddle to 375°F and add oil and butter. Place the crab cakes on the griddle and cook for 5-7 minutes on each side, until golden brown and crispy.
8. Serve and Enjoy
   Serve the crab cakes hot, with tartar sauce or your favorite dipping sauce. Optionally, you can serve them in a sandwich with lettuce, tomato, and a soft bun for a crab cake burger experience!

Enjoy these delicious, crispy crab cakes made on your griddle! Whether you serve them as an appetizer or a main dish, they’re sure to impress your family and friends.