Classic Crab Cakes

Some things never go out of style and serving well-made, perfectly golden crab cakes is definitely one of those things!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 pieces

Ingredients:

3/4 cup bread crumbs

1/4 cup mayonnaise

2 tbsp finely chopped fresh parsley

2 green onions, finely chopped

2 tbsp Dijon mustard

1 tbsp lemon juice

1 tsp Worcestershire sauce

1/2 lb flaked crab meat (fresh or canned)

1 tbsp olive oil

Tartar Sauce:

1/2 cup light mayonnaise

4 cornichon pickles, minced

2 tsp Dijon mustard

2 tsp fresh lemon juice

1 small shallot, minced

Pinch each salt and freshly ground black pepper

Directions:

Tartar Sauce: Stir together mayonnaise, pickles, mustard, lemon juice, shallot, salt and pepper. Cover and refrigerate for at least 30 minutes until chilled or for up to 1 week.

Place griddle plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 400°F and cooking time for 10 minutes. Allow grill to preheat for 5 minutes.

Stir together 1/2 cup of the bread crumbs, mayonnaise, parsley, green onions, mustard, lemon juice and Worcestershire sauce. Crumble in crab meat; stir to combine. Shape into 8 balls and press into 1/2-inch patties.

Place remaining bread crumbs in a shallow dish. Carefully press each patty into  crumbs to coat. Brush lightly with oil; grill, turning once, for 10 minutes or until golden brown on the outside and heated though. Serve with tartar sauce.

Tip: Extra tartar sauce can be served with grilled fish fillets or mixed with canned tuna for a quick sandwich filling.

For the Indoor/Outdoor Grill, preheat grill to setting 3 and cook covered for 3 minutes per side.

For any Classic Plate Grill, preheat the grill, and cook crab cakes for 4-5 minutes.