Grilled Crab Cakes

Ingredients

• Blue crab

  Crustaceans, canned

  2 ½ can (6.5 oz), drained or 313g

• Bread crumbs

  Dry, grated, seasoned

  1 cup or 120g

• Mayonnaise

  Regular, with salt

  12 tbsp or 166g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, scallions, sriracha, salt, and pepper until combined. Shape into 16 small cakes and refrigerate for 30 minutes.
2. Preheat grill to medium heat and lightly oil the grate or a grill basket. Grill the patties for about 8 minutes, turning once.
3. Alternatively, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side.
4. Serve the crab cakes as desired and enjoy!

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