Crab Cakes w/ Creamy Mojito Dipping Sauce | Recipe by Gustus Vitae

Yield: Perfect to share for a group of 10-12/
Time Estimate: 45 minutes, including 20 minutes unattended.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

These crab cakes are the ultimate summer crowd pleaser: a golden, crispy crunch giving way to fluffy, tender seasoned crab meat inside, all coated in a addictively spicy, creamy sauce. There's a few steps to making this all come together, but the smiles on from your guest will confirm it's well worth it, and we promise this is a recipe you'll be making again and again during the dog days of summer.


For the Crab Cakes

For the Sauce

  • 2 Tbs unsalted butter
  • 1 Tbs all purpose flour
  • 1 Tin Mojito Marinade Seasoning
  • Juice of 1/2 a lemon
  • 2 Cups half & half cream

Cookware Required

  • Rinse and chop parsley, discarding stems, and add to a large mixing bowl.
  • Peel and finely mince shallots, likewise adding.
  • Beat 2 eggs and pour in.
  • Add mayo, juice of 1/2 lemon, 1 Cup breadcrumbs (reserving 2 for coating), and both Great Lakes Fish Fry Seasoning & South Pacific Pineapple Rub & Seasoning.
  • Dump in crab meat, and use a small spatula or mixing spoon to fold and combine. Cover, and allow to rest in the fridge for 10 minutes.
  • Bring your bbq up to medium high, and place on a sturdy sauce pot, like this handsome one from Emile Henry.
  • Add butter and melt, then whisk in flour. Cook out the flour, whisking as you do, for about 5 minutes. Stir in Mojito Marinade and 1 Cup of half & half, and remove from direct heat.
  • Prepare a wash and dredge bowl for your crab cakes: beat 4 eggs in a medium bowl, and prepare 2 Cups of panko in another.
  • Remove crab cake mix from the fridge, and use an ice cream scooper or large spoon to create even, disk-shaped cakes, indenting each slightly with you thumb in the middle, reserving. You should end up with around 16-20 generously sized cakes, depending.
  • Working one at a time, dip a cake into the egg mix, allow excess to drip off, carefully dredge in panko, and reserve.
  • Once all are completed, place a grill plank, like this ceramic one from Emile Henry, directly over high heat, adding oil.
  • Check on your sauce, whisking and adding more half & half as needed.
  • Working in batches, grill 8-10 cakes at a time, cooking for about 4 minutes before flipping and searing for a further 4. Flip again for 1 more minute, then reserve and cook your next batch.
  • Once all cakes are fully cooked, taste your sauce, juicing in 1/2 lemon, adding a bit more South Pacific Pineapple Rub and/or half & half as desired, whisking quickly to smooth consistency.
  • Place lettuce on a serving platter, plating crab cakes on top, then drizzle over your creamy mojito sauce. Garnish with edible flowers, serving with small dishes of extra sauce for dipping, and devour.

If you're like to delight a crowd with this recipe, check out Emile Henry's line of fine ceramic grilling cookware, and while you're at it, take 20% off with code 'GV20'.