Grilled Crab Cakes

Ingredients

• Blue crab

  Crustaceans, canned

  2 ½ can (6.5 oz), drained or 313g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• 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. In a large bowl, combine the drained crab, bread crumbs, mayonnaise, egg, chopped scallions, sriracha, salt, and pepper until evenly moistened.
2. Portion and shape into 16 small, compact cakes (about 2 inches wide). Place on a parchment-lined sheet and refrigerate until firm, about 30 minutes.
3. Preheat a grill to medium heat and lightly oil the grates or a grill basket. Grill the cakes until browned and heated through, about 4 minutes per side, turning once with a thin spatula.
4. For the skillet method, heat about 2 tablespoons oil in a large skillet over medium heat. Cook the crab cakes until crisp and golden on both sides, about 4 minutes per side.
5. Serve hot with your favorite sauce or lemon wedges, if desired.