Crab Cakes on the Griddle

Crab Cakes on the Griddle

0 comments This post may contain affiliate links. Please read our disclosure policy.

These easy griddle crab cakes are made with canned lump crab meat, Club crackers, and a few other ingredients that you probably already have on hand. Make these Blackstone crab cakes on your flat top grill or stovetop skillet for a fancy dinner the whole family will love!




  • 16 ounces lump crab meat
  • ⅓ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 large egg
  • 2 dashes hot sauce
  • ¾ cup crushed crackers (like Club crackers or Ritz crackers)
  • 1 teaspoon Old Bay seasoning
  • pinch of salt and pepper
  • 1 cup panko breadcrumbs
  • about 3 tablespoons butter and ¼ cup oil (to shallow fry the crab cakes)


  • ½ cup unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • pinch of salt
  • pinch of Old Bay seasoning and/or cayenne pepper optional
  • 1-2 dashes hot sauce optional


  • Strain the lump crab meat in a strainer. As it is straining, lightly pick through and separate the lumps to remove any shell or cartilage that may be mixed in. *Be gentle to keep the lumps in tact.
  • In a large mixing bowl, combine the mayonnaise, egg, Worcestershire sauce, Dijon mustard, lemon juice, hot sauce, Old Bay seasoning, cracker crumbs, and salt and pepper. Mix together until well combined.
  • Gently fold in the strained lump crab meat, taking care to keep the crab meat lumps in tact.
  • Form the crab cake mixture into 6 equally sized cakes. Then lightly coat the top and bottom of each cake with a thin even layer of panko breadcrumbs. *I recommend placing a thin, even layer of panko breadcrumbs in the bottom of a silicone ring egg mold, then gently pressing the crab cake mixture into the mold. Lightly coat the top of the crab cake with a thin layer of panko, and then carefully remove the silicone ring mold.
  • Place the crab cakes on a baking sheet and refrigerate for 15-20 minutes. This helps the ingredients come together and prevents the crab cakes from falling apart during cooking.
  • While the crab cakes are refrigerating, heat the griddle until it reaches about 375 degrees F.
  • Add about 3 tablespoons of butter and ¼ cup of your favorite cooking oil to the heated griddle surface and spread it around a bit with your spatula. Gently place the refrigerated crab cakes in the oil/butter and begin to shallow fry. *You can use your spatula or scraper to scrape the excess oil towards the crab cakes if needed. Allow the crab cakes to fry on the first side for about 5-7 minutes, or until light golden brown. Then, carefully flip the cakes to the second side and continue to cook an additional 4-5 minutes.
  • Transfer the crab cakes to a baking sheet and keep in the oven on warm while you are making the blender Hollandaise. Or alternatively, serve the crab cakes immediately with tartar sauce or your favorite toppings.


  • Melt ½ cup of butter (one stick) in a small saucepan until hot and completely melted.
  • In a blender cup, add egg yolks, lemon juice, dijon mustard, a pinch of Old Bay seasoning and/or cayenne pepper, a dash of hot sauce, and a pinch of salt. Blend together for about 5 seconds.
  • With the blender on, open the plug in the lid and slowly pour in the hot melted butter. After about 10-15 seconds, the sauce should be thick and smooth. Serve immediately.

Leave a Comment

Your email address will not be published. Required fields are marked *