Crab Cakes on the Egg???

JMCXL · August 2016

Has anyone cooked crab cakes on the BGE? If so any tips / tricks. This coming week on Cape Cod we are having Crab Cakes and the MM is making the trip. My wife makes great cakes but never tried them on the Egg.

What Temp?
Do you put them in/on something special?
they must cook fast??

GrateEggspectations · August 2016

Several ways you could do it, but I think I'd go in a well-oiled cast iron skillet direct in a at about 400 or so, such that you get a crispy outside and prevent the cakes from breaking.

JMCXL · August 2016

will bring my CI, thanks for reminding me

Tjcoley · August 2016

Agree with CI. I always do them indirect, especially if thick. Allows them to heat through without burning, and still get the crispy outside.

Retired RailRoader · August 2016

This is my go to crab cake recipe. It's from Dizzy Pig so of you don't have Tsunami Spin just bump up the amount of Old Bay and add a touch of lemon pepper.
http://dizzypigbbq.com/portfolio/tsunami-spin-grilled-crabcakes/

WAHOO_EGGER_CVILLE · August 2016

My wife and I cook them on the egg all the time. I am a native Marylander and am very picky about my cakes. We either use a cast iron skillet or we just throw down a bit of foil. Both have produced solid results.

NPHuskerFL · August 2016

https://youtu.be/8M-Ji2nUQIs

fishlessman · August 2016

have made clam cakes on a pizza stone with bacon wrapped around the perimeter at 350. seen these a while back searching, done in a muffin tin

Image: http://godshalls.com/wp-content/uploads/2013/11/turkeybaconcrabcakes.jpg

these were my ugly ones, clam, lobster, and chourico done on the stone

Image: http://img.photobucket.com/albums/v225/fishlessman/100_1125.jpg

fishlessman · August 2016

these were chef wil"s from back in the old days

stuffed in the shell

DSCN0446jpg

1 lb jumbo lump crabmeat
1/2 cup heavy whipping cream
1 egg
6 unsalted crackers
1 tbsp old bay seasoning
8 fresh soft shell crabs ( whalers )[p]in a small food processor or blender, ( bullet works best for small quantities )
place cream, egg, crackers, and seasoning, and pulse until smooth[p]fold into crabmeat
divide crabmeat into 8 equal portions
remove back of crab and clean out the inside of crabs. place crabcake stuffing wrap with 1 or 2 slices of bacon, don't use more than 2 because there will be too much bacon flavor and will mask the crab flavors
Cook at 350, indirect, I used silicon mats from the GURU GUYS for about 1/2 hour using 1 chunk of apple wood

Budaman5000 · August 2016

Oh that looks soon good

Botch · August 2016

I've done them direct, on my cast iron grid, flat (wide) side up, but I make mine thinner than a couple of the pics above. I'm also stingy with the liquid ingredients so they don't get too "loose".

JMCXL · August 2016

got a little crazy here, the Egg cooked Pork and my wife did the crab cakes inside. Will have to wait for next time... Thanks a million for all the feed back.

Crab Cakes on the Egg???

Comments

Categories