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Southwestern Crab Cakes

November 2, 2021

Prep Time

Grill Time

Total Time

Categories

These are not your typical crab cakes. I made them for a video shoot and added a Southwestern twist, and they were a huge hit. The crunchy tortilla chips add great texture to the creamy crab mixture.

Ingredients

Servings

0.1667

lbs

Jumbo Lump Crabmeat

0.1667

Jalapeno, Diced

0.1667

Bunch of Cilantro, Chopped and Divided

0.0833

cups

Mayonnaise

0.0833

cups

Mexican Creama

0.1667

Lemon, Juiced

0.0833

cups

Tortilla Chips, Crushed

0.1667

Large Egg, Beaten

0.1667

tbsp

Poultry and Seafood Seasoning

Avocado Oil Spray or Duck Fat Spray

Lemon Wedges

Directions

Step 1

In a large bowl, combine the crabmeat, jalapeno, 3/4ths of the chopped cilantro, mayo, creama, lemon juice, tortilla chips, beaten egg, and seasonings and mix thoroughly. Form 6 even sized cakes from the mixture. Place a layer of crushed tortilla chips on a plate and lightly press each cake into the crushed chips to create a nice crust. Set aside.

Step 2

Set your grill up for direct cooking. Fill a charcoal chimney with charcoal and light it with a fire starter cube. When the coals have turned gray, dump them into the charcoal grate or basket in an even layer, close the lid, and open the top and bottom vents. Preheat GrillGrates flatside up for 15 minutes before cooking. Spray the grates with avocado oil (or duck fat spray!) before using them.

Step 3

Right before you plan to cook, scatter a small handful of applewood chips directly on the hot coals (optional)

Step 4

Open the lid, place the crab cakes on the preheated GrillGrates for 4-5 minutes, until the outside turns golden brown. Carefully flip the crab cakes and cook for another 4-5 minutes, until the other side is golden brown.

Step 5

When the cakes are done, remove them from the grates and set them aside.

Step 6

To serve, place the crab cakes on a platter and top with the remaining chopped cilantro with lemon wedges on the side.

Grill Like A Pro

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