Ingredients
Scale
- 2 1-lb tubs Costco Lump Crab Meat
- 4 Eggs
- 2 cups Panko flakes
- 1/8 cup Spiceology Korean BBQ Blend
- 1 1/2 cup Green Onion (thinly sliced)
- 1/8 cup Fresh Garlic (minced)
- 1/4 cup Fresh Ginger (minced)
- 2 Tbsp Spicy Brown Mustard
- 1 cup Duke’s Mayo
- 4 limes – Fresh Squeezed Lime Juice
For the Sauce:
- 1 1/2 cup Duke’s Mayo
- 1/2 cup Cilantro (finely chopped)
- 1 Tbsp Spicy Brown Mustard
- 2 tsp kosher salt
- 1/4 cup Rice Vinegar
Instructions
- Preheat Griddle to 400 degrees.
- In a large mixing bowl, combine eggs, Korean BBQ, green onion, garlic, ginger, spicy brown mustard, 1 cup Duke’s mayo, and lime juice. Whisk thoroughly then add panko and crab meat. Using gloves, fold in the panko and crab until everything is evenly mixed.
- Cover and refrigerate for 10 minutes.
- While crab cake mix is resting, combine the remaining mayo with cilantro, mustard, salt, and rice vinegar. Whisk thoroughly, cover, and refrigerate.
- Remove crab cake mix from the fridge and patty out 12 cakes approximately 4 inches wide and 1/2-inch thick.
- Heat a small amount of oil on the griddle surface and add crab cakes. Cook for 4 minutes per side, taking care not to burn the crab cakes.
- Remove from the griddle, plate, and serve with the cilantro aioli.
Notes
“In order to get the perfect sear, but maintain even cooking without burning, I turn down one side of my griddle right before I add the oil and crab cakes. This allows me to control my temp to an extent, and keep grilling without removing them from the heat.”