Backyard Cooking With Zippo Outdoor: Cast Iron Crab Cakes

Most popular throughout history along the Mid-Atlantic States, the crab cake has some regional variations and methods of preparation tried and true since early English settlers first introduced the dishes in colonial days. This recipe for Cast Iron Crab Cakes with Dijon Aioli incorporates some traditional ingredients with others for a fresh, vibrant taste that is a breeze to prepare in the cast iron skillet on the grill.

Served as an appetizer or a full meal nestled in a bun and served with a side of fries, these crab cakes need only one look to make even the fair-weather seafood fan begin to salivate.

This recipe for Cast Iron Crab Cakes is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.

Cast Iron Crab Cakes
Print Recipe
Servings Prep Time
6 patties 20 minutes
Cook Time
5-8 minutes
Servings Prep Time
6 patties 20 minutes
Cook Time
5-8 minutes
Cast Iron Crab Cakes
Print Recipe
Servings Prep Time
6 patties 20 minutes
Cook Time
5-8 minutes
Servings Prep Time
6 patties 20 minutes
Cook Time
5-8 minutes
Ingredients
Crab Cakes
Aioli
Servings: patties
Instructions
  1. Combine crabmeat, mayonnaise, Croix Valley Honey Dijon Barbecue ‘n Brat Sauce, celery, onions, salt, pepper and saltine crackers. Let sit for 15 minutes at room temperature.
  2. Put oil in cast iron skillet to about ½ inch deep. Bring oil to 350°F over grill.
  3. Shape crab cake mixture into 6 firm patties.
  4. Create a dredging station – 3 bowls – 1 with flour, 1 with egg and water (beat well) and 1 with breadcrumbs.
  5. Dredge crab cakes in flour. Shake off excess. Dredge in egg/water mixture. Allow excess to drip off. Dredge in breadcrumbs.
  6. Fry in oil until golden brown. Drain on paper towels.
  7. Combine aioli ingredients. Mix thoroughly.
  8. Drizzle crab cakes with aioli and serve.
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