Grilled Crab Cakes

These spicy Grilled Crab Cakes are a quick and simple addition to any barbeque menu. Prepare ahead and serve at tailgate parties.


  • 12 oz of fresh, frozen or canned cooked crabmeat
  • 3/4 cup plain bread crumbs
  • 1/2 cup red bell pepper, chopped fine
  • 4 green onions, chopped fine (white part only)
  • 3 Tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1/4 tsp hot pepper sauce
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Vegetable oil


Toss flaked crabmeat, bread crumbs, red bell pepper and onions in a mixing bowl until combined.

Stir in the mayonnaise, mustard, hot pepper sauce, salt and pepper.

Shape the crab mixture into eight patties about 3/4 inch thick.

Cover the patties with plastic wrap and refrigerate at least 1 hour.

Lightly brush all sides of the crab patties with the vegetable oil.

Grill patties for 8 minutes on high heat turning once.

Serve with fresh lemon.

Tip: Refrigerating the patties helps hold them together while cooking. Use a large spatula/ burger flipper to turn the patties to avoid breaking.


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