Blackstone Weekend Eats – Crab Cakes on the Blackstone Outdoor Griddle

Blackstone Outdoor Griddle Weekend eats 1

Blackstone Weekend Eats for your Blackstone Outdoor Griddle

We did it guys, we survived another relentless winter and spring is finally here. I love the spring season, the days get warmer and longer, so everyone can finally spend more time in the beautiful outdoors. I truly believe there’s no better way to welcome back the warmer temperatures than relaxing by the beach and enjoying fresh seafood. When I was a child, my family would spend countless spring afternoons sitting on the beach, talking about life enjoying the perfect weather. These days were never without a snack, and ours were these little crab cake bites bought from the local seafood restaurant nearby. Because of these frequent days spent on the beach, crab cakes have become one of my all-time favorite foods. I mean really, who doesn’t love crab?

Since then, I’ve made sure to kick spring off with my favorite crab cake recipe and I’m extremely excited to share it with all you crab lovers. I’ve made these for family members, for co-workers, friends and the feedback is always great. Thanks to my Blackstone Outdoor Griddle, making them has never been easier. But we simply cannot have them as is. I’ve found that grilled veggies are the best pairing for this, which are also very easy to cook on the Blackstone Outdoor Griddle. I’ve created grocery lists for you so that you can get these recipes going this weekend on your Blackstone Griddle! 

Crab Cakes

Grocery List:

  • 1 lb fresh lump crab meat
  • ½ cup saltine crackers, crushed (or dry breadcrumbs)
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • ½ tablespoon Old Bay seasoning
  • 1 teaspoon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon canola oil

Instructions for your Blackstone Outdoor Griddle:

  1. In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
  2. In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
  3. Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
  4. Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.
  5. Heat the oil and butter on your Blackstone Griddle over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200 degree oven.

Grilled Veggies

Grocery List:

  • 3 red peppers (about 375g), seeded and halved
  • 3 yellow squash (about 500g total), sliced lengthwise into 1 1/4 cm thick rectangles
  • 12 chestnut mushrooms (about 250g)
  • 1 bunch (about 500g) asparagus, trimmed
  • 12 spring onions (about 100g), roots cut off
  • 60 ml, plus 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 tbsp. balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tsp fresh Italian parsley leaves, chopped
  • 1 tsp fresh basil leaves, chopped
  • 1/2 tsp fresh rosemary leaves, finely chopped

Instructions for your Blackstone Outdoor Griddle:

  1. Turn your Blackstone Outdoor Griddle on medium-high heat. Brush the vegetables with 60ml of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.
  2. Working in batches, griddle the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers, 7 minutes for the yellow squash, courgette, aubergine, and mushrooms, 4 minutes for the asparagus and spring onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot griddle.
  3. Meanwhile, whisk the remaining 2 tbsp of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Kick spring off right with this amazing dish that I hold dear to my heart. If you need a quick, easy and delicious snack to bring with you on your outdoor adventures, you cannot go wrong with this recipe. Do this recipe justice by cooking it on a Blackstone Outdoor Griddle, don’t settle for mediocre pans! There are even multiple sizes so you can choose the one that will fit your outdoor cooking space best. Shop now and complete your outdoor kitchen today!

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Every other week we will be sharing a couple recipes with grocery lists for Blackstone Griddle weekend menu! Stay tuned for more great recipes!

I shared my favorite recipe with you, now let’s see yours! Leave a comment below of your best crab cake recipe! 

3 thoughts on “Blackstone Weekend Eats – Crab Cakes on the Blackstone Outdoor Griddle

  1. Dee says:

    How do you know which notch to turn to for medium heat? I want these perfect at the first tailgate of the football season. Thanks


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