These amazing crab cakes are as close to “nothing but” as you can get- very little filler, and amazing crab flavor. To really amp up the delicious meter, I cook these on a grill to really add a special touch. They are very easy to make and will certainly make your dinner a happy time!
Makes 8 4-5 oz crab cakes
2 lbs jumbo lump crab meat
1/3 cup panko bread crumbs
1 TBS Lucky 7 seasoning
Melissa’s Bold seasoning, to lightly shake on top of the cakes
½ TBS Garlic Blend seasoning
½ cup mayo
1 egg, lightly beaten
½ TBS Worcestershire
1 TBS fresh lemon juice
Add all ingredients to a bowl, except the bold seasoning and the crab cakes. Whisk together. Slowly, and very gently, fold in crab meat. I can’t emphasize this enough. Don’t mix, just lightly fold until the pieces of crab meat are coated.
With your hands, portion into 8 portions and very lightly form into balls. Place on the baking sheet. Cover with plastic wrap and refrigerate for 2 hours or more.
Heat a grill to medium-high to high heat. Add wood chunks for flavor. Lightly sprinke tops of crab cakes with Bold rub, then place on grill. When hot and edges are beginning to show char, remove (about 12-14 minutes.).
Serve on plates with remoulade sauce.