Delaware Blue Crab Cakes on the Arteflame Grill

Introduction

Delaware Blue Crab Cakes are a regional classic, made with fresh lump blue crab meat, breadcrumbs, mustard, and Old Bay seasoning. When grilled on the Arteflame, these crab cakes achieve the perfect crispy crust while remaining tender and flavorful inside. The flat cooktop provides even heat, allowing the cakes to cook to perfection without burning. By using butter instead of oil, the rich flavors of the crab shine through, making this a must-try seafood dish for any grilling enthusiast.

Ingredients

• 1 lb lump blue crab meat
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the oil-soaked napkins.
4. Light the paper and allow the fire to develop.
5. Wait about 20 minutes for the cooktop to reach optimal cooking temperature.

Step 2: Prepare the crab cake mixture

1. In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, lemon juice, salt, and black pepper.
2. Gently fold in the crab meat and panko breadcrumbs until just combined.
3. Form the mixture into evenly sized crab cakes.
4. Refrigerate the crab cakes for 15 minutes to help them hold their shape.

Step 3: Grill the crab cakes

1. Place butter onto the Arteflame flat cooktop.
2. Set the crab cakes on the cooktop, closer to the center where the heat is higher.
3. Cook for about 3-4 minutes per side until golden brown and slightly crispy.
4. Move the crab cakes towards the outer edge if they need more time without burning.

Step 4: Serve and enjoy

1. Transfer the crab cakes to a serving platter.
2. Garnish with fresh parsley and lemon wedges.
3. Serve immediately while hot and crispy.

Tips

• Use fresh lump crab meat for the best texture and flavor.
• Chilling the crab cakes before grilling helps them hold their shape.
• Butter enhances the flavor and helps create a perfectly crispy crust.
• Avoid flipping the crab cakes too soon to maintain their structure.

Variations

1. Spicy Crab Cakes: Add 1/2 tsp cayenne pepper and 1 tbsp hot sauce for a kick.
2. Garlic Herb Crab Cakes: Mix in 1 tsp garlic powder and 1 tbsp chopped chives.
3. Cheesy Crab Cakes: Fold in 1/4 cup shredded parmesan for an extra savory flavor.
4. Gluten-Free Crab Cakes: Use almond flour instead of panko breadcrumbs.
5. Citrus Zest Crab Cakes: Add 1 tsp orange or lime zest for a fresh flavor twist.

Conclusion

Deliciously crispy on the outside and tender on the inside, these Delaware Blue Crab Cakes are a standout seafood dish when grilled on the Arteflame. The even heat distribution ensures a perfectly cooked result every time. Enjoy these crab cakes with your favorite sides for an unforgettable meal.

Best Pairings

• Coleslaw with a tangy dressing
• Grilled corn on the cob with butter
• A fresh citrus salad
• Crispy sweet potato fries
• A chilled glass of Chardonnay or Sauvignon Blanc