Crabbing has been pretty good,so Monday we went for a few hours.Picked up over 2 dozen took them home and cooked.Also we stopped for a Italian Sub.
Lunch
Crab Cakes 1 pound Crab Meat picked (canned can be used)
Wet Mix
Mayo,Egg,Ground Mustard,Worcestershire sauce,Hot Sauce,Lemon juice
Crab Meat,Panko,Green Onions
All Mixed
Made 8 cakes
Used the 22.5" Kettle started 3/4 of a chimney
Into the Vortex
Surrounded the vortex an kept rotating the lid
Decided to sear the bottom a little more
Dinner is Mac & Cheese (Kraft) Stuffed Pepper
Crab Cakes
Thanks for looking
Richie
CRAB Cakes
Ingredients
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound crab meat, picked over (Canned can be used)
1 cup Panko
2 green onions
1/4 cup canola oil (if frying)
Lemon wedges, for serving
Directions
Step 1
In a small bowl, whisk the mayonnaise with the egg, mustard,
Worcestershire sauce and hot sauce until smooth.
Step 2
In a medium bowl, lightly toss the crabmeat with the Panko crumbs.
Gently fold in the mayonnaise mixture.
Cover and refrigerate for at least 1 hour.
Step 3
Scoop the crab mixture into eight 1/3-cup mounds,lightly pack into
8 patties, about 1 1/2 inches thick,place on non-stick Foil for Grilling
For frying
Heat the oil until shimmering.In a large skillet.
Add the crab cakes and cook over medium high heat until
deeply golden and heated through, about 3 minutes per side.
Transfer the crab cakes to plates and serve with lemon wedges.
Lunch

Crab Cakes 1 pound Crab Meat picked (canned can be used)

Wet Mix
Mayo,Egg,Ground Mustard,Worcestershire sauce,Hot Sauce,Lemon juice

Crab Meat,Panko,Green Onions

All Mixed

Made 8 cakes

Used the 22.5" Kettle started 3/4 of a chimney

Into the Vortex

Surrounded the vortex an kept rotating the lid

Decided to sear the bottom a little more

Dinner is Mac & Cheese (Kraft) Stuffed Pepper
Crab Cakes

Thanks for looking
Richie
CRAB Cakes
Ingredients
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound crab meat, picked over (Canned can be used)
1 cup Panko
2 green onions
1/4 cup canola oil (if frying)
Lemon wedges, for serving
Directions
Step 1
In a small bowl, whisk the mayonnaise with the egg, mustard,
Worcestershire sauce and hot sauce until smooth.
Step 2
In a medium bowl, lightly toss the crabmeat with the Panko crumbs.
Gently fold in the mayonnaise mixture.
Cover and refrigerate for at least 1 hour.
Step 3
Scoop the crab mixture into eight 1/3-cup mounds,lightly pack into
8 patties, about 1 1/2 inches thick,place on non-stick Foil for Grilling
For frying
Heat the oil until shimmering.In a large skillet.
Add the crab cakes and cook over medium high heat until
deeply golden and heated through, about 3 minutes per side.
Transfer the crab cakes to plates and serve with lemon wedges.
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