Difficulty: Intermediate
Seafood
Blue Crab Cakes
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Intermediate
These Southern-style Blue Crab Cakes make any summertime meal a hit. So quick and easy; you can even make these the day before and simply fire up your recteq when you get home for a quick, light meal.
Instructions
- Step 1: Heat recteq to 400°F with a cast iron skillet.
- Step 2: Add butter, onion, celery, garlic and cook until the vegetables are translucent (7-8 minutes).
- Step 3: Add the cooked vegetable mixture to a large mixing bowl and add remaining ingredients.
- Step 4: Mix gently as to avoid breaking up the lumps of crab. Shape into 3 ounce cakes.
- Step 5: Using a cast iron pan or the flat side of a Sear Kit, cook 4-5 minutes per side until golden brown.
Ingredients
Serving Sizes
Blue Crab Cakes
- 1/2 pound(s) Blue Crab Meat
- 1 ounce(s) Butter
- 1/4 cup(s) Onion, diced medium
- 1/4 cup(s) Celery, diced medium
- 1/2 teaspoon(s) Garlic, chopped
- 1/2 tablespoon(s) Dijon Mustard
- 1/2 tablespoon(s) Ray's Loco Gringo Rub
- 1 tablespoon(s) Mayonnaise
- 1/2 each Egg
- 1/4 cup(s) Italian Bread Crumbs
Optional Condiment
- 1/2 bottle Ashley's Wild Card White Sauce
Tools Needed
- Cast Iron Skillet
- Sear Kit
- Mixing bowl
- Ray's Loco Gringo Rub
- Step 1: Heat recteq to 400°F with a cast iron skillet.
- Step 2: Add butter, onion, celery, garlic and cook until the vegetables are translucent (7-8 minutes).
- Step 3: Add the cooked vegetable mixture to a large mixing bowl and add remaining ingredients.
- Step 4: Mix gently as to avoid breaking up the lumps of crab. Shape into 3 ounce cakes.
- Step 5: Using a cast iron pan or the flat side of a Sear Kit, cook 4-5 minutes per side until golden brown.
Chef Pairings
As a Southern staple, these serve up nicely with a brightly flavored coleslaw and some deviled eggs - perfect for a light Saturday lunch!