Some things never go out of style and serving well-made, perfectly golden crab cakes is definitely one of those things!


  • ¾ cup bread crumbs
  • ¼ cup mayonnaise
  • 1 Tbsp. olive oil
  • 2 Tbsp. finely chopped parsley
  • 2 green onions, finely chopped
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • ½ lb. flaked crabmeat (fresh or canned)

Tartar Sauce

  • 2 tsp. fresh lemon juice
  • ½ cup light mayonnaise
  • 2 tsp. Dijon mustard
  • 4 cornichon pickles, minced
  • Pinch each salt and freshly ground black pepper
  • 1 small shallot, minced


Tartar Sauce: Stir together mayonnaise, pickles, mustard, lemon juice, shallot, salt and pepper. Cover and refrigerate for at least 30 minutes until chilled or for up to 1 week.

Place griddle plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 400°F and cooking time for 10 minutes. Allow grill to preheat for 5 minutes.

Stir together 1/2 cup of the bread crumbs, mayonnaise, parsley, green onions, mustard, lemon juice and Worcestershire sauce. Crumble in crabmeat; stir to combine. Shape into 8 balls and press into 1/2-inch patties.

Place remaining bread crumbs in a shallow dish. Carefully press each patty into  crumbs to coat. Brush lightly with oil; grill, turning once, for 10 minutes or until golden brown on the outside and heated though. Serve with tartar sauce.

Tip: Extra tartar sauce can be served with grilled fish fillets or mixed with canned tuna for a quick sandwich filling.

For the Indoor/Outdoor Grill: preheat grill to setting 3 and cook covered for 3 minutes per side.

For Classic Plate Grill: preheat the grill, and cook crab cakes for 4-5 minutes.


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