Grilled Louisiana Crab Cakes on the Arteflame Grill

Introduction

Bring the flavors of Louisiana straight to your backyard with these handcrafted crab cakes made with lump crab meat, grilled to perfection on the Arteflame. Using the unique flat cooktop griddle, these crab cakes develop a smoky, golden crust while staying tender and juicy inside. Get ready for a meal that’s easy to make yet bursting with flavor!

Ingredients

• 1 lb lump crab meat
• 1/2 cup mayonnaise
• 1 egg, beaten
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/2 cup panko breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the oil-soaked napkins.
4. Light the napkins and let the fire build for about 20 minutes until the cooktop is hot.

Step 2: Prepare the crab cake mixture

1. In a large bowl, add the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, parsley, lemon juice, and black pepper.
2. Gently mix, keeping the crab meat chunks intact.
3. Form the mixture into evenly sized patties, about 3 inches in diameter.
4. Place them on a plate and refrigerate for 15 minutes to help them hold their shape.

Step 3: Grill the crab cakes

1. Melt 2 tbsp of butter on the Arteflame flat top griddle.
2. Place the crab cakes onto the cooktop, positioning them closer to the center for a high sear.
3. Cook for about 4-5 minutes per side until golden brown and slightly crispy.
4. Carefully flip each cake using a spatula and cook for another 4-5 minutes.
5. Check that the internal temperature reaches at least 145°F.

Step 4: Remove and Serve

1. Remove the crab cakes from the grill when they are golden brown.
2. Let them rest for 5 minutes to allow the flavors to settle.
3. Serve with fresh lemon wedges and your favorite dipping sauce.

Tips

• Use fresh lump crab meat for the best flavor.
• Chill the crab cakes before grilling to help them hold their shape.
• Always cook with butter for added richness and a perfect golden crust.
• Adjust the heat zones by moving the crab cakes slightly outward if they are browning too quickly.

Variations

1. Spicy Cajun Crab Cakes: Add 1 tsp of Cajun seasoning and a pinch of cayenne pepper for extra spice.
2. Herb-Infused Crab Cakes: Incorporate 1 tsp of freshly chopped thyme and basil for a fragrant twist.
3. Cheesy Crab Cakes: Mix in 1/4 cup of shredded cheddar or parmesan for a richer taste.
4. Lemon-Dill Crab Cakes: Add 1 tsp of freshly grated lemon zest and 1 tsp of chopped dill.
5. Garlic Butter Crab Cakes: Mix in 1 minced garlic clove and brush with extra butter before serving.

Best Pairings

• Fresh garden salad with a lemon vinaigrette
• Grilled corn on the cob with butter
• Roasted asparagus grilled on the Arteflame
• Homemade coleslaw for a crisp contrast
• Remoulade or spicy aioli dipping sauce

Conclusion

These Grilled Louisiana Crab Cakes are packed with flavor and have the perfect crispy crust. Cooking them on the Arteflame grill brings out their smoky goodness while keeping them juicy inside. Try these variations to spice things up, and pair them with your favorite sides for a complete meal.