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Moose on Fire: Crab Cakes on the Grill for Memorial Day Cook-Out

May 28th, 2010 · 1 Comment

Let me throw out the first briquette for the grilling season as Memorial Day approaches. Yes, I know that y’all take advantage of that fire and smoke year-round in South Florida. But if there is a National Grill Day, this holiday is it.

 How about some carols for the season? Like my version of “Jingle Bells”:

Debbie Moose

“Sizzle grills, sizzle grills, sizzle all the way! Oh how good the burgers are when grilled on ‘Morial Day-ay!”

Or that classic, “Deck the grill with chicken and steak, mmmmm-mmmm! Gather round and all partake, mmmmm-mmmm!”

Until there are Hallmark cards for National Grill Day, we will have to make do by celebrating with great recipes. How about sharing some of your grilling favorites – add one in a comment below (or go to my web site and email me and we’ll do a whole column on reader favs.)

Grill gives smoky goodness to crab cakes

Burgers, brats, chicken and almost any pig parts are fabulous on the grill, of course. But grilling lends great flavor to crab cakes.

You’ll need a well-oiled or non-stick perforated grill pan to prevent any of the cakes from slipping through the grates. Otherwise, it’s a lot like cooking them indoors, only better. These are a favorite of mine.

Make them in a smaller size – like a 1/4-cup measuring cup – if you want to use them as appetizers. Using jumbo lump crabmeat would be a delightful splurge for the holiday, but regular lump crabmeat is just fine.

Grilled Crab Cakes

  •  2 eggs, lightly beaten
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Creole mustard
  • 1/2 teaspoon Tabasco or other hot pepper sauce
  • 1 pound lump crabmeat
  • 1/2 cup fine bread crumbs or cracker crumbs
  • 1 teaspoon chopped fresh chives


Combine the eggs, Worcestershire, lemon juice, mustard and Tabasco in a large bowl. Add the crabmeat (pick over it to remove any shells first), bread crumbs or cracker crumbs and chives. Gently toss the ingredients together to combine – don’t overmix, you don’t want to break up the crab meat.

Sprinkle additional bread crumbs or cracker crumbs on a cookie sheet. Gently press the crab mixture into a 1/2-cup measuring cup, then unmold onto the cookie sheet; press slightly to form a patty shape. Repeat with the rest of the crab mixture. Cover the sheet with plastic wrap and refrigerate for at least 2 hours.

Prepare a gas or charcoal grill (preferred) for direct cooking. Oil a perforated grill pan or spray it with non-stick cooking spray and place it on the grill grate to heat.

 Place the crab cakes on the hot grill pan and cook for 3 to 4 minutes. Gently turn them over and cook the other sides for another 3 to 4 minutes, until they’re golden brown. Adjust the grill heat or move the crab cakes to one side if they threaten to burn.

Makes 5 to 6 crab cakes.

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Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes Moose on Fire, a column about cooking outdoors. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Tags: Moose on Fire: A Gal and a Grill

1 response so far ↓

  • 1 Jimmy Barron // May 28, 2010 at 9:57 am

    WOW! 50 recipes for deviled eggs!
    All the recipes sound YUMMY!

    Hey Deb and Hey to Rob.. jb

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