Crab cakes always felt like something you’d order at a beachside café with a view of the water. But once I figured out how to grill them at home instead of pan-frying, I was hooked. They’re lighter, a little smoky, and just as satisfying — and when paired with a quick lemony yogurt sauce? Pure coastal comfort, no deep fryer needed.

Ingredients:

For the crab cakes:

• 1 lb lump crab meat, shells removed

• 1 large egg

• ¼ cup mayonnaise

• 1½ tsp Dijon mustard

• 1 tsp Worcestershire sauce

• ½ tsp Old Bay seasoning

• 1 cup panko breadcrumbs (plus extra for coating)

• 2 tbsp fresh parsley, chopped

• Juice of ½ lemon

• Salt and pepper, to taste

• Olive oil spray or brush, for the grill

Optional lemon yogurt sauce:

• ½ cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Make the crab cake mixture
   In a large bowl, gently mix crab meat, egg, mayo, Dijon, Worcestershire, Old Bay, breadcrumbs, parsley, lemon juice, salt, and pepper. Form into 6–8 small patties.

2. Chill the cakes
   Place patties on a plate and refrigerate for at least 30 minutes to help them hold their shape.

3. Prep the grill
   Preheat grill to medium-high. Clean and oil the grates or use a grill-safe pan or mat for easier handling.

4. Grill the crab cakes
   Spray or brush each crab cake with olive oil. Grill for 4–5 minutes per side until golden brown and heated through.

5. Make the sauce (optional)
   Mix Greek yogurt, lemon juice, mustard, salt, and pepper in a small bowl.

6. Serve
   Plate crab cakes with a dollop of sauce and lemon wedges. Add a simple salad or grilled corn to complete the meal.

Nutrition (per crab cake, based on 8 servings):

Serves: 4–6 | Prep Time: 15 mins | Chill Time: 30 mins | Cook Time: 10 mins | Total Time: ~55 minutes
Calories: 160 | Protein: 15g | Carbs: 9g | Fat: 7g | Fiber: 0g | Sugar: 1g