Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Crab Cakes with Roasted Tomato Tartar Sauce

Ingredients

2 Tbl Chopped parsley

1 tsp Hot sauce

1 tsp Kosher Salt

1 Egg

2 Egg yolks

1 cup Mayonnaise

1 cup Sour cream

1 tsp Creole seasoning

2 tsp Lemon zest

1 tsp Old Bay seasoning

1 lbs All Lump Crabmeat

2 cups Coarse Plain Bread Crumbs (Japanese, Panko)

Instructions

Olive oil to brush the grill screen.

Mix together all ingredients except crabmeat and Bread crumbs. Gently fold the crab and 1/2 cup of the bread crumbs into the base of the crab cakes.

Place the remaining bread crumbs in a shallow baking dish. Form the crab mixture into 2-3 ounce sized patties. Gently drop the patties into the bread crumbs. The mixture will be loose and slightly difficult to work with, so be patient. Coat the outside of the crab cakes with the bread crumbs.

Prepare the grill. Place the grill screen over direct medium heat. Once the grill screen is hot, brush it with olive oil. Arrange the crab cakes on the screen, allowing enough room to easily turn them over with a metal spatula.

Cook the crab cakes for 12-15 minutes, turning once. Remove from the grill and place them on a baking sheet. Hold the crab cakes in a warm oven if necessary while cooking any remaining crab cakes.

Serve with roasted tomato tartar sauce

Yield: 6-8 servings

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more