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.