Flat Top Classic Crab Cakes
By Traeger Kitchen
Classic crab cakes are perfect for cooking outside on your flat top. They’re delicious paired with lightly dressed greens as a first course or paired with heartier sides as a main dish. While fresh crab is always a treat, canned crab works well, too.
Prep Time
10 Min
Cook Time
7 Min
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | panko breadcrumbs |
| 1/2 Cup | mayonnaise |
| 1 | large egg, beaten |
| 1 Tablespoon | Dijon mustard |
| 2 Teaspoon | Worcestershire sauce |
| 1/2 Teaspoon | hot sauce |
| 1/2 Teaspoon | kosher salt |
| 1/2 Teaspoon | freshly ground black pepper |
| 1 Pound | jumbo lump crab meat, picked over for shells |
| 2 Tablespoon | canola oil or other neutral flavored oil with a high smoke point |
| Lemon wedges, for serving |
Steps
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Flat Top Classic Crab Cakes
1
Line a baking sheet with foil or parchment paper for easy cleanup, if you like.
2
In a medium bowl, mix the panko, mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, salt, and pepper until combined. Add the crab and gently fold until just incorporated. Using a ring mold or cookie cutter on the baking sheet, shape the crab mixture into eight 2½-inch rounds or fewer larger rounds. (Alternatively, shape into patties by hand.)
3
Preheat 2 adjacent zones on the flat top on medium for 5 minutes.
4
Drizzle or squirt the oil over the hot cooktop then use a spatula or heatproof brush to spread the oil in a thin layer. Place the crab cakes on the hot cooktop and cook until golden brown on one side, 3 to 4 minutes. Gently flip the cakes and cook until golden brown on the other side, about 3 minutes more.
5
Transfer the crab cakes to a platter or plates and serve immediately with lemon wedges. Enjoy!
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