Grilled Gulf Lump Crab Cake

Courtesy of Chefs Greg & Lindsey Kilgore of Black Rock Bistro.  |  Seafood: Crab

What you need


1 lb. Gulf lump crabmeat, picked

1/3 c. red bell pepper, small dice

Juice and zest of 1 lemon

1 scallion, thinly sliced

Aioli or mayo, just enough to combine

1 pinch Old Bay seasoning

Couple dashes of hot sauce (Louisiana or Cholula)

Salt and pepper to taste



Place all ingredients in metal ring, or loosely form into a patty. Place in hot cast iron.


Flip once until browned on both sides. Serve immediately. Garnish with grilled lemon and either tartar or remoulade.

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