Grilled Oregon Dungeness Crab Cakes

Introduction

These grilled Oregon Dungeness crab cakes are hand-formed to bring out the sweet, delicate flavor of the crab, enhanced with lemon, fresh herbs, and grilled to golden perfection on the Arteflame grill. Crafted without the use of pans or an oven, this recipe lets the searing flat-top griddle caramelize each cake’s surface while locking in moisture and flavor. Served with a zesty lemon aioli, these crab cakes are a celebration of the Pacific Northwest’s most delicious treasures.

Ingredients

• 1 lb fresh Oregon Dungeness crab meat (picked clean of shells)
• 1/3 cup panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 large egg, beaten
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped chives
• 1/2 tsp Old Bay seasoning
• Zest of 1 lemon
• 1 tbsp freshly squeezed lemon juice
• Salt and pepper, to taste
• 2 tbsp unsalted butter (for grilling)
• For Lemon Aioli: 1/2 cup mayo, 1 tbsp lemon juice, 1 clove garlic (minced), pinch of salt

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the center of the Arteflame grill.
2. Stack hardwood firewood over the napkins.
3. Light the napkins and give the fire about 20 minutes to heat up the grill.
4. You’re ready to cook when the center grate reaches over 1,000°F and the outer griddle is hot throughout.

Step 2: Make the Lemon Aioli

1. In a small bowl, combine 1/2 cup mayo, 1 tbsp lemon juice, minced garlic, and a pinch of salt.
2. Whisk until smooth and set aside.

Step 3: Prepare the Crab Cakes

1. In a bowl, gently mix crab meat, panko, mayo, mustard, egg, parsley, chives, Old Bay seasoning, lemon zest, lemon juice, salt, and pepper.
2. Form into 6 equal-sized crab cakes, gently compacting them by hand.
3. Place the crab cakes on a plate and refrigerate for 10–15 minutes to firm up.

Step 4: Grill the Crab Cakes

1. Add a bit of butter onto the flat cooktop griddle, about 6–8 inches from the center for medium-high heat.
2. Place the chilled crab cakes on the flat griddle.
3. Grill 4–5 minutes per side until deeply golden and crisp.
4. Use a spatula to gently turn—each side should have a beautifully even sear without burning due to the solid steel surface.

Step 5: Serve

1. Remove the crab cakes from the grill once cooked through.
2. Serve immediately with a dollop of lemon aioli and optional lemon wedge on the side.

Tips

• Use butter on the flat top instead of oil for a richer flavor and golden crust.
• The outer edge of the cooktop is cooler—use this zone to hold finished cakes warm as you grill batches.
• Don’t overwork the crab mixture—it should be handled gently to retain the delicate texture.
• Refrigerating the cakes before grilling helps them stay intact when flipped.
• The solid steel flat top creates even heat with no flare-ups or burnt surfaces.

Variations

1. Spicy Chipotle Crab Cakes: Add 1 tbsp chopped chipotle peppers in adobo and some cayenne pepper for a smoky-spicy kick.
2. Curry-Infused Crab Cakes: Mix in 1 tsp yellow curry powder and serve with mango chutney aioli for an exotic twist.
3. Tarragon & Shallot Crab Cakes: Substitute parsley with fresh tarragon and mix in finely chopped shallots for a floral, savory edge.
4. Lemon Basil Crab Cakes: Add chopped fresh basil and extra lemon zest for an herby, citrusy variation.
5. Corn & Jalapeño Crab Cakes: Mix in 1/4 cup grilled corn and 1 minced jalapeño for sweet heat and texture.

Conclusion

These Oregon Dungeness crab cakes are made to impress—crispy on the outside, moist on the inside, and enhanced with the natural flavors of the grill. No pan, no oven, and no fuss—just buttery, golden bites of crab grilled to perfection on your Arteflame. Thanks to the even heat and versatility of this grill, every element of this dish sings with flavor.

Best Pairings

• Grilled asparagus or broccolini from the outer edges of the flat top
• Toasted brioche buns for crab cake sandwiches
• Crisp Oregon white wine like Pinot Gris or Chardonnay
• Grilled lemon wedges for extra zest
• Light herb salad with vinaigrette