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Crab Cakes with Sea Urchin Mayo

Crab Cakes with Sea Urchin Mayo

Indulge in gourmet Arteflame Grilled Crab Cakes, enhanced with unique sea urchin mayonnaise. This decadent dish, crafted by @Big Swede BBQ, combines luxurious flavors for an unforgettable culinary experience.

Arteflame Grilled Crab Cakes with Sea Urchin Mayonnaise

Serves: 8 (16 cakes)


For the Crab Cakes:

  • 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 breadcrumbs
  • Olive oil
  • Unsalted butter

For the 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


  1. Prepare the Sea Urchin Mayonnaise:

    • In a food processor, combine egg yolks, sea urchin roe, vinegar, mustard, and water until smooth. Transfer to a mixing bowl.
    • Gradually whisk in a mixture of grapeseed and olive oil into the sea urchin mix until creamy. Season with sea salt to taste.
  2. Make the Crab Cake Mixture:

    • In a large bowl, combine mayonnaise, minced garlic, truffle hot sauce, beaten eggs, Dijon mustard, salt, and chives.
    • Gently fold in the crabmeat and 1/4 cup of panko breadcrumbs.
  3. Shape and Bread the Crab Cakes:

    • Form the mixture into 16 cakes, each about 1 inch thick.
    • Coat each crab cake in the remaining panko breadcrumbs and set on a wax-paper-lined baking sheet.
  4. Cook the Crab Cakes:

    • Heat the Arteflame plancha to a moderate temperature.
    • Lightly oil the plancha and add a bit of butter.
    • Cook the crab cakes until golden and crisp, about 2-3 minutes per side.
  5. Serve:

    • Serve the crab cakes hot with the sea urchin mayonnaise. Garnish with extra chives.

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