Grill-Baked Crab Cakes, a.k.a., The World’s Best Crab Cakes

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Grill-Baked Crab Cakes, a.k.a., The World’s Best Crab Cakes

Serving Size - 9 people


1 pound backfin crabmeat, cleaned 1 pound lump crabmeat, cleaned ¼ cup Hellmann's Mayonnaise 1 egg Dijon mustard Juice of one lemon 2 tablespoons crushed saltine crackers, about 8 2 tablespoons minced parsley Kosher salt and freshly ground pepper to taste 1 cup crushed saltine crackers, about 16-20 ¼ cup butter, melted

Special Equipment: GrillMat


Grilling Method: Indirect/Medium High Heat

Pick through crab, making sure there are no shells in the meat and set aside. Do not break up the lump crabmeat. Meanwhile, mix mayonnaise, egg, mustard. Add backfin only and mix well. Add crushed crackers and parsley and mix. Fold in lump crab, making sure not to break up the lumps.

Place bowl of crab mixture in the freezer for 5-7 minutes so the cracker crumbs can absorb any extra moisture. Lightly pat mixture into 9 patties, rolling each one in the crushed crackers. Drizzle the top with melted butter. Place crab cakes on a GrillMat or on a sheet of parchment paper set into a broiler pan or cookie sheet. Chill until ready to grill or bake.

When ready to cook, place in the center of the cooking grate and grill-bake for 20 minutes or until brown on top. Remove from GrillMat or parchment paper with a spatula. Serve immediately.