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Tsunami Spin grilled crabcakes
Crab Favorites Fish & Seafood Gatherings Grill Main Dish Small Plate Valentine's Day

Tsunami Spin Grilled Crab Cakes

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!

 

Ingredients

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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

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

Step by Step

Remove shells from crabmeat
Carefully separate the crabmeat and remove any shell.
Gently add the crabmeat, bread and egg mix together.
Gently add the crabmeat, bread and egg mix together.
Form into four patties and place in fridge for one hour.
Form into four patties and place in fridge for one hour.
Place crabcakes on fish grid
Place fish grid on top of grill in standard direct position. Oil fish grid.
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