Weeknight Crab Cakes on the Griddle
This dinner came together in no time and was a big win for our Tuesday night lineup. These crab cakes were light, crisp, and full of flavor—especially with a little squeeze of lemon to finish. Everyone cleaned their plates, and our youngest even went back for seconds. Definitely a keeper.
Main: Blackstone Lump Crab Cakes (Serves 4)
- 16 oz lump crab meat (picked over for shells)
- 1/2 cup Italian-style panko breadcrumbs
- 1 egg
- 1 tablespoon light mayo or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped green onion or scallion
- Salt and pepper, to taste
- Olive oil or avocado oil, for cooking
Instructions:
- In a bowl, gently mix together the crab meat, breadcrumbs, egg, mayo or yogurt, Dijon, Worcestershire, Old Bay, lemon juice, zest, parsley, and green onion.
- Season with salt and pepper. Be gentle folding everything together so you don’t break up the crab too much.
- Form into 6–8 small patties. Set them on a plate and chill in the fridge for 20–30 minutes so they firm up.
- Preheat your Blackstone griddle to medium-high and lightly oil the surface.
- Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through.
- Let them rest briefly and serve with lemon wedges. A side of tartar sauce or spicy aioli is never a bad move.
Sides:
Blackstone Russet Potato Fries (Or Skillet Option)
These fries come out crispy and golden on the griddle, but don’t worry if you don’t have a Blackstone—you can make them just as easily in a large skillet on the stovetop.
- 2 large russet potatoes, sliced into fries
- 1–2 tbsp olive oil
- Salt, black pepper, garlic powder (to taste)
Instructions (Blackstone):
- Soak sliced fries in cold water for about 30 minutes, then drain and pat dry.
- Preheat your Blackstone to medium heat.
- Toss the fries with olive oil and seasoning.
- Cook on the griddle, flipping every few minutes until golden brown and crispy (about 15–20 minutes depending on thickness).
Skillet Method (No Blackstone? No Problem):
- Follow the same prep—soak, dry, season.
- Heat a large skillet over medium heat with a few tablespoons of oil.
- Cook the fries in a single layer, working in batches if needed.
- Flip occasionally until crisp and browned all around, about 10–15 minutes.
Mixed Greens Salad
- Toss together arugula, spinach, and romaine with cucumbers, cherry tomatoes, and red onion.
- Dress it with a quick vinaigrette of olive oil, balsamic vinegar, Dijon, salt, and pepper.