Grilled Blue Crab Cakes on Arteflame - New Jersey Style

Introduction

Bring the best of the Jersey Shore to your backyard with these grilled blue crab cakes. Made with sweet lump crab meat, they're grilled to golden perfection on the Arteflame grill, giving them a delicious sear and incredible flavor – no pans or ovens required. Whether you're cooking for a summer get-together or just treating yourself, this recipe captures the essence of coastal New Jersey cuisine.

Ingredients

• 1 lb lump blue crab meat
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons unsalted butter (plus more for cooking)
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins and place them in the center of the grill basin.
2. Stack firewood over the oiled napkins.
3. Light the napkins and wait about 20 minutes until the Arteflame is hot and ready for grilling.

Step 2: Prepare the Crab Cake Mixture

1. In a large bowl, gently combine the crab meat (check for shell fragments) with the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
2. Fold in the panko breadcrumbs and chopped parsley. Be careful not to overmix – you want the crab meat to remain in lumps.
3. Form the mixture into 6–8 crab cakes, about 1-inch thick. Refrigerate for at least 15 minutes to allow them to set.

Step 3: Grill the Crab Cakes

1. Move the formed crab cakes onto the Arteflame flat top cooktop, close to the center for more heat but not directly over the flame.
2. Add a small pat of butter under each crab cake to enhance flavor and prevent sticking.
3. Grill for 4–5 minutes per side, pressing down gently with a spatula to ensure a golden crust forms.
4. When the internal temperature reaches 140°F, remove them from the grill. They will continue cooking off the heat to a perfect target of 155°F.

Step 4: Serve

1. Plate the crab cakes and serve with fresh lemon wedges.
2. Optional: Add a side of grilled corn or asparagus using the cooler outer edge of the Arteflame cooktop.

Tips

• Chill your crab cakes before grilling to help them hold their shape.
• Use butter instead of oil for a richer, golden sear on the Arteflame's flat cooktop.
• Cook close to the center for more heat; move outward to hold or finish gently.
• Remove the cakes 15°F below final temp to prevent overcooking.
• Use a metal spatula for easy flipping and perfect crusts.

Variations

• Spicy Sriracha Crab Cakes: Add 1 tablespoon of Sriracha to the mix for a spicy kick.
• Italian Style Crab Cakes: Mix in 2 tablespoons of grated Parmesan and replace parsley with fresh basil.
• Lemon-Dill Crab Cakes: Add 1 tablespoon lemon zest and 2 teaspoons chopped fresh dill.
• Asian-Inspired Crab Cakes: Add 1 teaspoon soy sauce and 1/2 teaspoon grated ginger, and serve with sweet chili sauce.
• Corn & Jalapeño Crab Cakes: Fold in 1/4 cup grilled corn kernels and 1 tablespoon finely diced jalapeño for a sweet-heat combo.

Best pairings

• Grilled Jersey corn on the cob with butter and sea salt
• Chilled white wine – Sauvignon Blanc or Chardonnay
• Fresh arugula salad with lemon vinaigrette
• Grilled lemon-garlic asparagus
• Crusty sourdough bread or toasted brioche buns (to make sandwiches)

Conclusion

These grilled blue crab cakes bring the taste of the New Jersey shore straight to your backyard with the power of the Arteflame grill. The rich flavor, golden crust, and juicy center are guaranteed to impress. Once you try this method, you won’t want to make crab cakes any other way.