Tsunami Spin Grilled Crab Cakes

Name: Tsunami Spin Grilled Crab Cakes
Ingredients: Makes 4 crab cakes; 1 lb of crabmeat (use lump or backfin, don’t use special or claw); 2 slices of white bread, crusts removed and cut into small bits; Egg Mix:; 1 egg; 1 heaping Tbsp mayonnaise; 1 Tbsp Dijon mustard; 1 tsp Old Bay; 1-2 tsp Dizzy Pig® Tsunami Spin (2-3 tsp Tsunami is also good if you don’t have Old Bay); 1 Tbsp Worcestershire sauce or Head Country Marinade

Main Dish Fish & Seafood Favorites, Grill, Small Plate Gatherings, Valentine’s Day

By Mad Max Rosen

Mad Max Rosen created this righteous grilled crab cake recipe. Give it a shot! We did and the results are pictured below, along with Max’s earlier cook. An awesome spin on crab cakes, it’s easy to make them monsters or cut them down and turn them into sliders!

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Ingredients

Makes 4 crab cakes

1 lb of crabmeat (use lump or backfin, don’t use special or claw)
2 slices of white bread, crusts removed and cut into small bits

Egg Mix:

1 egg
1 heaping Tbsp mayonnaise
1 Tbsp Dijon mustard
1 tsp Old Bay
1-2 tsp Dizzy Pig® Tsunami Spin (2-3 tsp Tsunami is also good if you don’t have Old Bay)
1 Tbsp Worcestershire sauce or Head Country Marinade

Directions

Carefully separate the crabmeat and remove any shell
Combine the Egg Mix ingredients together
Gently add the crabmeat & bread to egg mixture, toss to incorporate ingredients
Form into four patties and place in fridge for 1 hour (longer is better, to let the patties set)
Prepare medium-hot charcoal fire, approximately 375°F dome temp
Place fish grid on top of grill in standard direct position
Oil fish grid, and place patties on grid
Grill direct for approximately 10 minutes
Flip and grill another 7 or 8 minutes
Serve with cocktail or tartar sauce, on buns or straight with a fork!