Crab Cakes with Sea Urchin Mayo

By Our Arteflame Chef @Big Swede BBQ


  • 1 lb Lump crabmeat
  • 1/4 cup mayonnaise
  • 1 tsp Garlic, minced
  • 1 tsp Truffle Hot Sauce
  • 2 Eggs, lightly beaten
  • 1 tsp Dijon mustard
  • 1 tsp Salt
  • 1 Tbs Chives finely chopped
  • 1 cup Panko Bread crumbs
  • Olive Oil
  • Unsalted butter

Sea urchin mayonnaise:

  • 2 Egg yolks
  • 60 g Sea Urchin Roe
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp cold water
  • 200 mL grapeseed oil
  • 100 mL extra virgin olive oil
  • Sea Salt


Use a food processor to combine the egg yolks, sea urchin, vinegar, mustard, and water to form a smooth base, then transfer into a mixing bowl. Mix the two oils together in a measuring cup. 

Whilst whisking, slowly drip the oil into the urchin and egg yolk mix. Continue whisking and slowly adding oil until you have a creamy mayonnaise (you may not need all the oil). 

Season to taste with salt and set aside.

In a large bowl, combine the mayonnaise, garlic, hot sauce, eggs, Dijon mustard, salt and chives. Fold in the crabmeat and ¼ of the Panko breadcrumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with wax paper.

Heat up the plancha on the Arteflame. Oil the plancha and add some butter. 

Add the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side.

Serve the crab cakes with the sea urchin mayo and garnish with some extra chives

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