COOK IT.
Sweet and tender crab is tossed with breadcrumbs and a tangy batter, then grilled until golden for added smokiness. The secret to making traditional crab cakes is to use fresh lump crabmeat with just enough batter to bind the crab, but not overwhelm its natural flavor and sweetness. Serve with lemon wedges and your favorite tartar or cocktail sauce.
In a medium mixing bowl, whisk the egg, mayonnaise, mustard, Worcestershire, Sweet & Tangy Rub, and salt until combined. Add the crabmeat to the bowl and gently break up the lumps with your fingers but be careful not to overmix.
Sprinkle the breadcrumbs and parsley over the mixture and gently fold them in. The mixture should be somewhat loose. Cover with plastic wrap and refrigerate for 1 hour.
Are you on a keto diet? With a slight twist you can make a keto version. Simply swap the panko breadcrumbs for coconut or almond flour.
Fire up your pellet grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for high heat. Place cast iron skillet on the grill and let it preheat.
While grill is preheating, remove the crab mixture from the refrigerator and shape into 8 cakes about 1-inch thick. Place butter in preheated cast iron skillet and let melt. When the butter is frothy, add cakes to the pan and cook until golden brown on the underside, about 4 minutes. Flip the cakes and turn heat to 350°F. Continue cooking until the other side is golden brown, about 4-5 minutes. Serve with lemon wedges.