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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