Griddle Grilled Crab Cakes with Rosemary Aioli Recipe

Name: Griddle Grilled Crab Cakes with Rosemary Aioli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 cup Mayonnaise (1/2 cup mayonnaise + 1/2 cup mayonnaise); 2 cloves Garlic (2 cloves garlic); ¼ cup Parsley (1/4 cup loosely packed parsley); 2 tsp Lemon Juice (2 teaspoons lemon juice); 2 tbsp Rosemary (2 tablespoons fresh rosemary leaves); ¼ tsp Kosher Salt (1/4 teaspoon Morton Coarse Kosher Salt); 0.13 tsp Black Pepper (1/8 teaspoon ground black pepper); 1 tbsp Dijon Mustard (1 tablespoon Dijon mustard); 1 piece Egg (1 egg); 2 tsp Worcestershire Sauce (2 teaspoons Worcestershire sauce); 2 tsp Old Bay Seasoning (2 teaspoons Old Bay seasoning); 2 cup Panko (2 cups panko breadcrumbs (2/3 cup (40 g) for binder, 1 1/3 cup (80 g) for exterior coating)); 1 lb Jumbo Lump Crabmeat (1 pound jumbo lump crab meat); 3 tbsp Canola Oil (3 tablespoons canola oil)

Griddle Grilled Crab Cakes with Rosemary Aioli Recipe - Dinner,Lunch,Main Course (American)

25 minAmerican

Servings8

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Dairy Free
Pescatarian

Steps

1Prep. To create the rosemary aioli, begin by mincing the garlic and finely chop the rosemary.
2Combine the mayonnaise, garlic, parsley, lemon juice, rosemary, salt, and pepper in a blender. Puree the mixture until smooth. Refrigerate the rosemary aioli until ready to use.
3In a medium bowl, combine the mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, and 2/3 cup (40 g) of the Panko breadcrumbs (the remainder of the breadcrumbs with be used to coat the exterior of the crab cakes). Mix ingredients until fully combined. Gently fold the crab meat into the mixture trying not to break up the crab meat any more than necessary.
4Divide the crab mixture into 1/4 cup (31.3 g) portions then gently form into 6 to 8 1-inch (2.5-cm) thick patties. Pour the remaining panko breadcrumbs into a shallow bowl. Coat each side of the crab cake patties with the panko breadcrumbs. Refrigerate the crab cakes while you pre-heat the grill.
5Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Adjust the grill vents to bring the temperature to about 375°F (190.6°C). On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 375°F (190.6°C).
6Add a griddle to the main grill grate and let it preheat for at least 5 minutes.
7Once the griddle is hot, coat the top with canola oil.
8Cook. Griddle grill the crab cakes, flipping every 2 minutes until cooked through and golden brown on both sides, approximately 8 to 10 minutes total. Note that hot spots on the griddle may require you to move some of the crab cakes to another part of the griddle if they are browning too quickly.
9Serve. Remove the crab cakes from the griddle, plate, and top with the rosemary aioli. Serve immediately.