Kickin’ Krab Boil ‘Que – Grilled Crab Cakes with Smoky Aioli
This recipe offers a twist on traditional crab cakes by adding BBQ flavors and creating a smoky, spicy sauce for an unforgettable taste.
Allergens
Crustacean shellfish (Crab), Egg, Wheat (Breadcrumbs)
Ingredients
- 1 lb fresh lump crabmeat, picked over and drained
- 1 large egg, beaten
- 2 cups fresh white breadcrumbs
- 1/4 cup chopped green onions
- 1/4 cup mayonnaise
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon hot sauce (e.g., Sriracha or Tabasco)
- Salt and pepper, to taste
- 4 tbsp unsalted butter Smoky Aioli:
- 1/2 cup mayonnaise
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the crabmeat, egg, breadcrumbs, green onions, mayonnaise, Old Bay Seasoning, hot sauce, salt, and pepper until well mixed. Shape into 8 patties.
- Preheat the grill to medium high heat or preheat a cast iron skillet over medium high heat on the stovetop.
- Brush both sides of each crab cake with melted butter. Grill for 4 5 minutes per side, until golden brown and cooked through.
- For Smoky Aioli, whisk together mayonnaise, smoked paprika, garlic powder, apple cider vinegar, salt, and pepper in a small bowl.
- Serve the grilled crab cakes warm with a generous dollop of Smoky Aioli on top.
Chef’s Insight
The secret to perfect crab cakes is using fresh, lump crabmeat and avoiding over-mixing the ingredients. This ensures the delicate crab flavor isn't lost in the shuffle.
Notes
These crab cakes are best enjoyed warm, right off the grill or skillet. Make sure to let them rest for a few minutes before slicing or breaking them apart, as they may crumble otherwise.