These easy Grilled Crab Cakes are cooked on a pellet grill so the gentle wood-fired smoke enhances the natural sweetness of the crab. They make a simple, elegant appetizer or a satisfying main course when paired with hearty sides. A roasted red pepper aioli is a bright, creamy companion—serve it on the side or spoon it over the cakes just before serving.
Grilled Crab Cakes
Grilling crab cakes on a pellet grill adds a subtle smoky layer that complements the delicate crab flavor. If you don’t have a pellet grill, a gas or charcoal grill will work—just keep the crab cakes over indirect heat. For best results, cook the cakes in a cast iron skillet placed inside the grill; the skillet provides an even searing surface and prevents the cakes from falling apart in the grates.
You’ll need a cast iron skillet that fits your grill for this recipe. The skillet helps develop a golden-brown crust while cooking the crab cakes quickly and evenly.
What is the best crab to use for crab cakes?
Different regions prefer different crab varieties—blue crab in Maryland, Dungeness on the West Coast—but for this grilled recipe I often reach for snow crab. Snow crab meat is easy to work with and yields tender, flavorful chunks. That said, the more important factor is the cut of meat you buy.
Crab meat generally comes in three categories: lump, flake, and leg/claw meat. Lump meat contains the large, intact pieces from the crab’s body and gives crab cakes a premium appearance and texture. Flake meat is smaller, shredded body meat and can still be delicious, but it lacks the visual appeal of larger chunks. Leg and claw meat is flavorful and often more affordable than lump, so it’s a great choice if you want both texture and value. Avoid using imitation crab (surimi) if you want a true crab-cake experience.
How to use a cast iron pan on a grill
A cast iron skillet is one of the most versatile tools for both indoor and outdoor cooking. It retains heat well, creates a great sear, and can move from stove to oven to grill without issue. On the grill, a preheated cast iron pan gives you a reliably hot, flat surface that promotes even browning and prevents small or fragile crab cakes from breaking through grill grates.
Make sure the pan is well oiled before adding the patties to help prevent sticking and to encourage a deep golden crust. If you like, use the same skillet for finishing vegetables or other sides after the crab cakes rest.
How to cook crab cakes on the grill
Preheat your grill with the cast iron skillet inside until the pan reaches a medium-high temperature—roughly 375–425°F (190–220°C). The hot surface helps form a crisp, golden exterior while the inside stays tender. Cook the crab cakes for about 5–6 minutes per side, turning gently to avoid breaking them. Total cook time is usually under 15 minutes; aim for an internal temperature of at least 155°F (68°C) if checking with a thermometer.
Because crab cakes cook quickly, watch them carefully and avoid overcrowding the skillet. A smooth, flat surface will distribute heat evenly and reduce the chance of losing filling during flips.
What else can I serve with Grilled Crab Cakes?
Crab cakes are versatile. Serve them as an appetizer or make them the star of the plate with complementary sides. For a surf-and-turf dinner, pair crab cakes with a grilled steak or tomahawk ribeye and a buttery skillet potato. If crab cakes are the main attraction, consider smoked scalloped potatoes or grilled asparagus for a balanced, flavorful meal.
- Steak or Tomahawk Ribeye — a hearty, savory partner for crab cakes in a surf-and-turf menu.
- Smoked Scalloped Potatoes — rich, comforting, and a great use of your pellet grill.
- Grilled Asparagus — bright, lightly charred stalks add texture and color.
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Grilled Crab Cakes
Easy grilled crab cakes mixed gently, seared in a hot cast iron pan inside your grill. A pellet grill adds a touch of wood-fired smoke for extra depth. Serve with a roasted red pepper aioli for a bright, creamy finish.
5 minutes
10 minutes
15 minutes
Ingredients
Crab Cakes
- 16 ounces crab meat (lump, claw, or a mix)
- 2 teaspoons minced garlic
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- 1 egg white
- ½–¾ cup corn flake crumbs
- 1 tablespoon avocado oil (for the pan)
Roasted Red Pepper Aioli (optional)
- 5 cloves roasted garlic
- ½ teaspoon salt
- 2 egg yolks
- Juice of ½ lemon
- 2 roasted red peppers, peeled and sliced
- ⅓–½ cup avocado oil
Instructions
Crab Cakes
- Preheat your grill with the cast iron skillet inside until the pan is hot, about 375–425°F (190–220°C).
- Gently combine crab meat, minced garlic, mayonnaise, salt, egg white, and enough corn flake crumbs to bind. Mix carefully to preserve chunks of crab—do not overmix.
- Form the mixture into small patties. Lightly oil the cast iron skillet and arrange the patties in a single layer.
- Cook undisturbed for 5–6 minutes until a golden-brown crust forms, then flip and brown the other side. Total time will be about 10–12 minutes. Internal temperature should reach at least 155°F (68°C).
- Serve warm with the roasted red pepper aioli or your preferred sauce.
Roasted Red Pepper Aioli
- Combine roasted garlic, salt, egg yolks, lemon juice, and roasted red peppers in a blender or food processor.
- With the machine running, slowly drizzle in avocado oil until the mixture emulsifies into a creamy aioli. Adjust seasoning to taste.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 251
Total Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Cholesterol: 137mg
Sodium: 762mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 8g
Protein: 16g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted nutrition resource.