Grilled crab cakes with mango-sriracha mayo
Delicious crab cakes with a sweat heat twist
With a little finesse, these crab cakes are easy to grill. The grill and the wood fire gives the delicate crab meat so much extra flavor it’s worth the risk of breaking the cakes. The trick is a clean and well-oiled grill grate, and not flipping them until the bottom is nice and crispy and the crab cake is almost cooked.
If you’d rather play it safe use a small ovenproof pan or a cast iron baking sheet on top of your grill to crisp up your crab cakes. The sweet heat of the mango-sriracha mayo is the perfect dip for the crab cakes.
The ingredients:
(8 crabcakes)
- 1 egg
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1½ tsp worcester sauce
- ½ tsp tabasco
- ¼ tsp granulated garlic
- ½ tsp smoked paprika
- ½ red bell pepper, finely diced
- 3 spring onions, cut into small ringlets
- 1 tbsp chopped flat-leaf parsley
- 4 slices white bread, crust removed, lightly dried and finely chopped
- salt and freshly ground black pepper to taste
- 18 oz (500g) jumbo lump crab meat (when using canned crab: drained)
Mango-sriracha mayo
- 2 oz (50g) mayonnaise
- 3 tbsp sriracha
- 1 ripe mango, peeled and pitted
- juice of ½ lemon
- salt and freshly ground black pepper to taste
Gear:
- mixing bowl
- food processor or (hand) blender
- BBQ with cover for direct grilling
- cast iron grill grate, baking sheet, or plancha accessory
How to make:
Prep: 1 ½ hour
Cooking about: ½ hour
In a mixing bowl, mix the egg, mayonnaise, mustard, worcester sauce, and tabasco and stir well. Add the other ingredients except the crab and mix well. Add the crab meat last and carefully stir by hand. Divide the mixture into 8 equal balls. Shape the crab cakes with your hands into a hockeypuck shape by pressing firmly. Leave the crab cakes to rest, refrigerated, for 1 hour.
Prepare a BBQ for direct grilling and heat until it hits 180°C (356 °F). If you’re playing it safe, heat the baking sheet or plancha along with the BBQ. While the BBQ heats up, prepare the mango-sriracha by combining all ingredients and pureeing in a food processor or blender. Check the taste and add salt or freshly ground black pepper as desired.
Put the crab cakes on the grill grate, baking sheet, or plancha and cover the BBQ. Leave the crab cakes to brown for 6-8 minutes and only flip when they feel firm and are starting to come off the grate. Grill the other side for about 4 minutes, until brown and crispy on both sides. Serve the crab cakes with the fresh mango-sriracha mayo for dipping.
