South Carolina Grilled She-Crab Cakes

Introduction

Inspired by the rich flavors of South Carolina's beloved she-crab soup, these Grilled She-Crab Cakes are packed with lump crab meat, touches of cream, and aromatic vegetables. Using the Arteflame grill brings a powerful twist to this coastal classic by creating a perfectly crisp, golden crust that seals in every bite of juice and flavor. No pots, pans, or oven needed—just fire, butter, and a seamless grilling experience right on the flat cooktop and center grill grate. Beautifully simple. Unapologetically delicious.

Ingredients

• 1 lb fresh lump crab meat (picked for shells)
• 1/2 cup finely diced celery
• 1/4 cup finely diced onion
• 2 tbsp chopped chives
• 1/4 cup grilled red bell pepper (finely diced)
• 2 tbsp mayonnaise
• 2 tbsp heavy cream
• 1 tbsp Dijon mustard
• 1/2 tsp Old Bay seasoning
• 1 egg, lightly beaten
• 1 cup panko breadcrumbs (plus more for crusting)
• 2 tbsp unsalted butter (for griddle)
• Salt and freshly ground pepper to taste
• Lemon wedges (for serving)
• Optional: 1 tbsp sherry (to mimic traditional she-crab soup flavor)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Light the Arteflame Grill

1. Soak three paper napkins in vegetable oil and place them in the bottom center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the fire to build for about 20 minutes until the center grill grate is at 1,000°F and the flat cooktop is evenly hot.

Step 2: Prepare the Crab Cake Mixture

1. In a large bowl, combine the crab meat, celery, onion, chives, red bell pepper, mayonnaise, cream, mustard, Old Bay seasoning, and sherry if using.
2. Gently fold in the egg and panko breadcrumbs without overmixing to maintain the delicate texture of the crab.
3. Shape the mixture into 6 cakes and press each into a shallow dish with more panko to coat the outside for that extra crunch.

Step 3: Sear the Crab Cakes

1. Drop about 1 tablespoon of butter onto the hot flat cooktop, closer to the center for a higher sear temperature.
2. Gently place the crab cakes onto the buttered griddle area and sear each side for 3-4 minutes until golden brown and crispy.
3. Move the cakes slightly toward the outer edge of the cooktop if more time is needed to warm through without overbrowning.

Step 4: Finish and Serve

1. Use a thermometer to check internal temperature. Remove the crab cakes when they reach 145°F internally (they’ll rise to 160°F resting off the grill).
2. Serve with lemon wedges and a sprinkle of chives if desired.

Tips

• Always remove crab cakes when they reach 15°F below the final target temperature to avoid overcooking.
• Use butter instead of oil to enhance flavor on the Arteflame flat top.
• Position the cakes near the center for searing, then shift toward the outer ring for gentle finishing heat.
• Make sure the crab mix is not overly wet to help them hold their shape on the grill.
• Use a fish spatula for carefully turning the cakes without breaking them.

Variations

1. Spicy Cajun Crab Cakes: Add finely diced jalapeños and 1 tsp Cajun seasoning for bold heat.
2. Lemon Dill Crab Cakes: Substitute Dijon for lemon zest and fresh dill for a bright herbal kick.
3. Cornmeal-Crusted Crab Cakes: Dredge in fine cornmeal instead of panko for southern crunch.
4. Asian-Inspired Crab Cakes: Add grated ginger, soy sauce, and green onions to the mix.
5. Shrimp & Crab Combo: Use half lump crab meat and half chopped grilled shrimp for a seafood fusion.

Best pairings

• Grilled asparagus or broccolini (done on the flat top)
• Chilled white wine like Sauvignon Blanc or Chardonnay
• Grilled lemon-garlic potatoes
• Butter-drenched grilled corn on the Arteflame
• South Carolina-style coleslaw with vinegar dressing

Conclusion

These South Carolina Grilled She-Crab Cakes bring elegance to the grill, embracing low country tradition with high-heat Arteflame mastery. Rich, tender, and savory, they're the perfect expression of Southern coastal cuisine—crafted from fire and flavor alone, without the fuss of a kitchen full of pots. Once you've grilled crab cakes like this, there’s no going back.