Ingredients
Method
- Prep. To create the rosemary aioli, begin by mincing the garlic and finely chop the rosemary.
- Combine the mayonnaise, garlic, parsley, lemon juice, rosemary, salt, and pepper in a blender. Puree the mixture until smooth. Refrigerate the rosemary aioli until ready to use.
- In a medium bowl, combine the mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, and 2/3 cup (40 g) of the Panko breadcrumbs (the remainder of the breadcrumbs with be used to coat the exterior of the crab cakes). Mix ingredients until fully combined. Gently fold the crab meat into the mixture trying not to break up the crab meat any more than necessary.
- Divide the crab mixture into 1/4 cup (31.3 g) portions then gently form into 6 to 8 1-inch (2.5-cm) thick patties. Pour the remaining panko breadcrumbs into a shallow bowl. Coat each side of the crab cake patties with the panko breadcrumbs. Refrigerate the crab cakes while you pre-heat the grill.
- Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Adjust the grill vents to bring the temperature to about 375°F (190.6°C). On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 375°F (190.6°C).
- Add a griddle to the main grill grate and let it preheat for at least 5 minutes.
- Once the griddle is hot, coat the top with canola oil.
- Cook. Griddle grill the crab cakes, flipping every 2 minutes until cooked through and golden brown on both sides, approximately 8 to 10 minutes total. Note that hot spots on the griddle may require you to move some of the crab cakes to another part of the griddle if they are browning too quickly.
- Serve. Remove the crab cakes from the griddle, plate, and top with the rosemary aioli. Serve immediately.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.