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Grate Grilled Crab Cakes

by | Published Feb 16, 2016 | Last updated Apr 9, 2021 | 0 comments

Prep Time25 minsCook Time15 minsTotal Time40 minsYields4 Servings
Everyone has their own favorite crab cake recipe and many are quite good. We have adapted this particular one for use on the grill. In order to grill a crab cake it needs to have a bit more fortitude to survive the grilling process. Use this recipe loosely as a guide and feel free to add your own flair.
Nutrition Facts

Serving Size 2 crab cakes

Servings 4

Amount Per Serving
Calories 301
% Daily Value *
Total Fat 17g27%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 48mg16%
Sodium 912mg38%
Potassium 18mg1%
Total Carbohydrate 28g10%
Dietary Fiber 0g
Sugars 2g
Protein 9g18%

Vitamin A 2%
Vitamin C 0%
Calcium 1%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Preheat grill to medium heat 400F


Flake the crabmeat into a large bowl and add the breadcrumbs, mustard, mayonnaise, hot sauce, Cajun seasoning, egg and onion. Mix well but do not overwork or the cakes will be mealy.


Divide the mixture into 8 balls and flatten/form each one make the cakes. Lightly brush the cakes with oil right before you place on the grill.


Place crab cakes on preheated grill. Lift and twist each crab cake after 3 minutes to get nice diamond sear marks. Flip crab cakes after an additional 2 minutes. Allow to cook for 4-5 minutes. Remove from grill to serving platter.


We grilled some pineapple to go with our crab cakes but you can pair yours with whatever floats your boat.


 16 oz Crab Meat, preferably lump
 1 cup Panko Breadcrumbs
 1 T Dijon Mustard
 1 T Mayonnaise
 1/2 T Hot Sauce
 1/2 T Cajun Seasoning
 1 Large Egg, whisked
 1 T Minced Red Onion or Shallot
 2 T Vegetable Oil, for grilling


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