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Crab Cakes

Juicy and full of meaty, subtly sweet crab chunks and fresh ingredients, this dish makes for a delicious seafood appetizer or entrée.
Crab Cakes

Recipe and picture by @can2_bbq


  • 1/2 lb of Alaskan King Crab
  • 1.5 Tbsp of mayo
  • 1.5 Tbsp of grainy mustard (a Chipotle Mustard is a great choice)
  • 2 eggs
  • 1/2 of a small onion, diced
  • 1/4 of a green pepper, diced
  • 1/4 of a red pepper, diced
  • 1/2 of a jalapeño, diced
  • 1/2 Tbsp parsley
  • 1/2 pork panko “bread” crumbs. Any bread crumbs will work.
  • Duck fat cooking spray or oil


  1. Combine all ingredients, except crab & bread crumbs, in a bowl and mix well.
  2. Once mixed, add bread crumbs and mix well.
  3. Fold in crab to the mixture. Try to keep the pieces as big as possible.
  4. Put the mixture in the fridge for up to an hour. It’s easiest to form the cakes with a cold mixture.
  5. Once chilled, form cakes.
  6. Add duck fat or oil to pan or cast-iron skillet and cook for 3-5 minutes per side, flipping once. **For an added element of flavor, cook on griddle side of grill grates over charcoal.
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