Grilled crab cake sandwich

How to Make Grilled Crab Cakes

Cue: Mission Impossible theme song. We’re about to defy culinary odds by showing you how to grill crab cakes without losing a single ounce of precious meat.

Cue the Mission Impossible theme song. We’re about to defy culinary odds. How, you ask? We’re going to teach you how to make grilled crab cakes without losing a single ounce to the gap between the grill grates. In fact, we created the SABER® EZ Stainless Griddle with culinary feats just like this in mind. Here’s how it’s done.

For the Crab Cakes:

When it comes to crab cake recipes, there are endless variations. Some chefs swear the secret to the world’s best crab cake is Dijon mustard. Others won’t touch one unless it’s covered in Old Bay. Whatever flavors you want to add to yours, don’t be afraid to be adventurous and try anything and everything. Like it spicy? Throw in a dash (or 12) of your hot sauce of choice. Are creamy crab cakes your pick? Extra mayo, please.

Whichever route you go, don’t go easy on the star of the dish – the actual meat. It all boils down to high-quality lump crab meat (and plenty of it). On the bright side, you’ll forget you paid market price the minute you take a bite.

For the Grill:

1. Fire up your SABER® grill to medium-high heat.

2. Generously oil or butter your griddle.

3. Once hot, place your crab cake patties on the griddle for about 8 minutes per side.

4. Serve with a wedge of lemon or your condiment of choice.

To complete the meal, invite your neighbors over to revel in the fact that your SABER® grill can do the impossible. In fact, SABER helps make seafood (dare we say) simple? Do you have a mission impossible grilling feat? Let us know on Facebook.

Grilled crab cake sandwich

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