Coastal Crab Cakes

Fresh, simple and flavorful, these crab cakes celebrate the natural sweetness of lump crab meat with just enough seasoning and bread crumbs to let it shine. Crisped to golden perfection in the Alpine Outdoor Collection Skillet, they develop a delicate crust while remaining tender and light inside. A touch of lemon, green onion and red pepper adds brightness and color, creating a classic seaside dish that’s just as perfect for casual summer grilling as it is for a relaxed coastal-inspired dinner.

About 1/4 cup mayonnaise

1/2 red bell pepper, finely diced

4 green onions, thinly sliced

1 teaspoon dry mustard

About 1 cup panko bread crumbs, divided

2 teaspoons lemon juice

1 pound lump crab meat

Kosher salt

Freshly cracked black pepper

Dash hot sauce

Canola or vegetable oil

Lemon wedges

Tartar sauce

Place 1/4 cup mayonnaise, red bell pepper, green onions, mustard, 1/2 cup panko bread crumbs and lemon juice in a large mixing bowl and stir to combine. Add the crab meat and gently fold into the other ingredients, trying not to break up the larger pieces of crab. Season to taste with salt, pepper and hot sauce.

Divide the crab mixture into roughly 2-inch balls. If the crab cakes are not holding together, add additional mayonnaise and bread crumbs 1-2 tablespoons at a time until the crab cakes hold together. Set the crab cakes on a sheet pan and refrigerate for 15 minutes.

Preheat a grill on medium-high heat (about 450°F) with the lid closed. Place remaining 1/2 cup panko bread crumbs in a small bowl and set aside.

When the grill is hot, place the Alpine Outdoor Collection Skillet on the grill grates. Heat the pan with the lid closed for about 5 minutes.

Pour enough oil into the Skillet to generously cover the bottom of the pan. When the oil is hot, dredge each crab cake in the bowl of panko pressing to adhere the bread crumbs to the outside of the crab cake. Place the crab cakes in the oil in batches, and fry until browned on one side. Carefully flip the crab cakes and use a spatula to gently press down on the cake to slightly flatten it. Fry on the second side until golden brown. Remove from the Skillet and set aside on a sheet pan. Repeat frying with the remaining crab cakes, adding more canola oil if pan is dry.

Serve the crab cakes warm alongside lemon wedges and tartar sauce.