1 tsp Butter
1 tsp Dijon Mustard
1 tsp Flat Leaf Parsley, Chopped
1 lb. Jumbo Lump Crab Meat
1 tsp Lemon Pepper Garlic Herb Seasoning
1 cup panko breadcrumbs
¼ tsp Salt
1 tsp Worcestershire Sauce
Crispy on the outside, with melt-in-your-mouth crab on the inside, these New England Grilled Crab Cakes are an easy and elegant appetizer or light summer meal.
Sweet and tender crab is tossed with breadcrumbs and a tangy batter, then grilled until golden for added smokiness. The secret to making traditional crab cakes is to use fresh lump crabmeat with just enough batter to bind the crab, but not overwhelm its natural flavor and sweetness. Serve with lemon wedges and your favorite tartar or cocktail sauce.
Are you on a keto diet? With a slight twist you can make a keto version. Simply swap the panko breadcrumbs for coconut or almond flour.
Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.
Since these patties only take 10 minutes to cook on the grill, pre make them as part of your Sunday meal prep and cook them up later in the week for a nice and quick meal.