Crab Cakes

  • 1 pound small-size fresh crab meat, such as special or claw
  • 1/2 cup light mayonnaise
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
  • 1 large egg (optional for certain meal plans)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Old Bay Seasoning
  • Coarse salt and freshly ground pepper
  • 1 cup fine saltine cracker crumbs (or unseasoned bread crumbs)
  • 1 cup peanut oil
  • Remoulade for Crab Cakes (see below)
  1. In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  2. Add crumbs and crab meat to mayonnaise mixture; stir well to combine. Form mixture into 6-8 cakes.
  3. Heat FireDisc Cooker to medium high. Add oil and bring temperature to 350 degrees. Gently place the crab cake patties into the oil and cook for 6-8 minutes per side. Flip and remove once internal temperature reaches 155 degrees (Thermapen works well).
  4. Serve with remoulade sauce and lemon wedges.


  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons whole-grain mustard
  • 2 cloves garlic, minced
  • 2 teaspoons capers, roughly chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mild paprika
  • 1 scallion, finely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Enjoy this seafood favorite at your next tailgate or get together.