These easy griddle crab cakes are made with canned lump crab meat, Club crackers, and a few other ingredients that you probably already have on hand. Make these Blackstone crab cakes on your flat top grill or stovetop skillet for a fancy dinner the whole family will love!
PREPARATION TIME:
- PREP TIME 10
- COOK TIME 10
- TOTAL TIME 20
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 (like Club crackers or Ritz crackers)
- 1 teaspoon Old Bay seasoning
- pinch of salt and pepper
- 1 cup panko breadcrumbs
- about 3 tablespoons butter and ¼ cup oil (to shallow fry the crab cakes)
FOR THE BLENDER HOLLANDAISE SAUCE:
- ½ cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- pinch of salt
- pinch of Old Bay seasoning and/or cayenne pepper optional
- 1-2 dashes hot sauce optional
Instructions:
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Strain the lump crab meat in a strainer. As it is straining, lightly pick through and separate the lumps to remove any shell or cartilage that may be mixed in. *Be gentle to keep the lumps in tact.
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In a large mixing bowl, combine the mayonnaise, egg, Worcestershire sauce, Dijon mustard, lemon juice, hot sauce, Old Bay seasoning, cracker crumbs, and salt and pepper. Mix together until well combined.
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Gently fold in the strained lump crab meat, taking care to keep the crab meat lumps in tact.
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Form the crab cake mixture into 6 equally sized cakes. Then lightly coat the top and bottom of each cake with a thin even layer of panko breadcrumbs. *I recommend placing a thin, even layer of panko breadcrumbs in the bottom of a silicone ring egg mold, then gently pressing the crab cake mixture into the mold. Lightly coat the top of the crab cake with a thin layer of panko, and then carefully remove the silicone ring mold.
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Place the crab cakes on a baking sheet and refrigerate for 15-20 minutes. This helps the ingredients come together and prevents the crab cakes from falling apart during cooking.
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While the crab cakes are refrigerating, heat the griddle until it reaches about 375 degrees F.
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Add about 3 tablespoons of butter and ¼ cup of your favorite cooking oil to the heated griddle surface and spread it around a bit with your spatula. Gently place the refrigerated crab cakes in the oil/butter and begin to shallow fry. *You can use your spatula or scraper to scrape the excess oil towards the crab cakes if needed. Allow the crab cakes to fry on the first side for about 5-7 minutes, or until light golden brown. Then, carefully flip the cakes to the second side and continue to cook an additional 4-5 minutes.
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Transfer the crab cakes to a baking sheet and keep in the oven on warm while you are making the blender Hollandaise. Or alternatively, serve the crab cakes immediately with tartar sauce or your favorite toppings.
FOR THE BLENDER HOLLANDAISE:
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Melt ½ cup of butter (one stick) in a small saucepan until hot and completely melted.
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In a blender cup, add egg yolks, lemon juice, dijon mustard, a pinch of Old Bay seasoning and/or cayenne pepper, a dash of hot sauce, and a pinch of salt. Blend together for about 5 seconds.
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With the blender on, open the plug in the lid and slowly pour in the hot melted butter. After about 10-15 seconds, the sauce should be thick and smooth. Serve immediately.
