Don’t let them intimidate you. They are actually very simple to make and equally delicious. They make a perfect appetizer or meal on their own with a side of rice or corn. Light and flaky and grilled to perfection, these are hard to beat.
 Cook Time 15 min. |  Prep Time 1-2 hr. |  Serves 6-8 |
Ingredients
| 1 pound jumbo lump crab meat 15 crumbled buttery crackers 1/4 cup mayonnaise 1 egg 1 tablespoon spicy mustard | 1 tablespoon Worcestershire sauce 1 tablespoon old Bay s~soning 1 teaspoon dry mustard 1 teaspoon blade pepper |
Directions
- Drain the crab meat and lightly mix it with the crumbled crackers.
- In another bowl, whisk together the wet ingredients with the Old Bay and dry mustard.
- Carefully pour the wet ingredients over the crab meat and lightly toss.
- Refrigerate the mixture for one to two hours and form into cakes.
- Start and heat your grill.
- Once the grill is hot pour about 4 tablespoons of oil into a cast-iron skillet and place the crab cakes in the skillet. Place the skillet over indirect heat and close the dome.
- Depending on how hot you get your grill, after about 10 minutes flip the crab cakes to get the top golden brown. This final flip shouldn’t be more than a few minutes to keep the tops of the crab cakes soft and tender.
- The crab cakes are done when both sides are golden brown.