This super easy and amazing Griddle Grilled Crab Cakes recipe has a crispy golden-brown shell along with a soft inside. Blackstone crab cakes are full of flavor from the freshly shredded butternut squash and cook up quickly on the flat top griddle grill.
Griddle crab cakes pair well with a homemade tartar sauce and a side of griddle glazed carrots. This butternut squash crab cakes appetizer recipe is great for your next charcuterie board.
Prep ahead of time for a fuss free Super Bowl party, tailgating event, or backyard party. Follow my step-by-step instructions to learn how to make super simple grilled crab cakes to feed a starving crowd.
Blackstone Appetizers Recipes
Looking for more appetizer recipes that can be made on a Blackstone Griddle? Check out my Blackstone Appetizers Recipes for a complete list.
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Grilled Crab Cakes Ingredients
- Crab Meat
- Shredded Butternut Squash
- Italian Breadcrumbs
- Salt and Pepper
How to Make Griddle Crab Cakes
Gather all your ingredients to make your butternut squash crab cake mixture. I use Bumble Bee white crab meat. Drain any liquid from the crab meat.
Shred the peeled and sliced fresh butternut squash with a box grater or other method of your choice.
Combine the Italian breadcrumbs, shredded butternut squash, crab meat, egg, salt, and pepper in a medium bowl. Using your hand or a spoon, gently fold all the ingredients until fully combined.
How Large Should I Make Crab Cakes
Gently form the crab cakes patty by dividing the crab cake mixture into 5 equal parts and form the cakes in the palm of your hands. Start by creating a ball by squeezing the crab mixture.
Then form the patty by gently flatting the mixture making sure to smooth out any cracks that might form. Do not rush this process because it will take a little practice and some patience.
You want to create a 2-inch flat patty and make sure they are not too thick. Once the patties are formed, place on a parchment paper lined baking sheet.
Keep refrigerated until ready to prepare. If desired, creating the crab cakes patties can be made up to a day ahead of time.
How to Cook Griddle Crab Cakes
Preheat your Blackstone Griddle on medium heat. Remove the butternut squash crab cakes from the refrigerator.
Apply a thin layer of your favorite oil to the preheated flat top griddle and evenly spreading around with a griddle spatula. You can use canola oil, vegetable oil, or even try flavored olive oils.
Cook about 4 minutes until the patty is golden brown and use your griddle spatula to flip each crab cake. Continue the cooking process on the second side.
Pay attention to the hot spots on your Blackstone Flat Top Griddle. Make sure that both sides are golden brown but do not overcook the griddle crab cakes.
Transfer to a serving plate. Serve immediately with your favorite dipping sauce and a squirt of fresh lemon juice.
Homemade tartar sauce pairs well with these butternut squash crab cakes. I like to make my own pesto aioli to dip my homemade crab cakes into.
Homemade Tartar Sauce Recipe
Tartar sauce is so easy to make with mayonnaise as a base and just a few other ingredients. Place about ½ cup of your favorite mayonnaise into a bowl.
Top with a spoonful of pickle relish, a squirt of lemon juice and a dash of your favorite seasonings (Old Bay Seasoning is a great choice).
If desired, add some freshly chopped parsley to the mayonnaise mixture and stir all together. Taste your homemade sauce and adjust any seasonings if needed.
Chef Sherry’s Cookbook
What to Serve with Crab Cakes?
Griddle crab cakes can be served with just about anything. Make a charcuterie board with your favorite seafood recipes such as shrimp cocktail.
Create an appetizer bar with all your favorite snacks and serve at your next Super Bowl party or family gathering. To make an appetizer bar try some of my appetizer recipes:
- Mini Pizzas
- Pretzel Queso Dip
- Mini Chicken and Cheese Quesadilla
- Burger Tower
- Fried Cheese Sticks
- Loaded Tater Tots
- Nachos Supreme
- White Queso Dip
- Fried Mozzarella Balls
- Cheesy Tater Tots
Can I Substitute Fresh Crab Meat in This Crab Cake Recipe?
Yes, you can substitute fresh crab meat instead of canned crab meat in this recipe. Just make sure to cut or shred the fresh crab meat before you mix ingredients together.
Make sure to use good quality crab meat that is great tasting.
Calories in Crab Cakes
How many calories are in a crab cake patty? …..
Griddle Crab Cakes – FAQ
Crab cakes are best cooked and eaten right away but if you have leftover patties, place them in an airtight container. Place in the fridge for up to 6 days. These are best reheated in an air fryer for a couple of minutes, or they can be reheated in the microwave using 30 second intervals.
This crab cake recipe is very versatile. Add a dash of hot sauce for a little kick. Mix in your favorite seasonings such as garlic powder, paprika, or Old Bay Seasoning. Create layers of flavor with some Dijon mustard, soy sauce or Worcestershire sauce. Add a touch of freshness with finely diced parsley or your favorite fresh herbs.
Yes, you can make griddle crab cakes in a sauté pan on the stove or even a countertop griddle. If desired, place the cakes on a baking sheet and cook in the oven until done.
Grilled Crab Cakes Recipe
Get the full recipe and nutrition information below.
- Crab Meat, White 6 ounce
- Butternut Squash, Shredded 1 cup
- Breadcrumbs, Italian 3/4 cup
- Egg 1 each
- Salt 1/2 teaspoon
- Pepper 1/4 teaspoon
- Olive Oil 1 tablespoon
- The fresh butternut squash needs to be shredded with a box grater.
- Gather all your ingredients to make the griddle grilled crab cakes. The crabmeat that I used was Bumble Bee white crab. Drain the liquid off of the crab meat.
- Add the crab meat, Italian breadcrumbs, freshly shredded butternut squash, egg, salt, and pepper to a medium bowl. Combine all ingredients by gently folding with a spoon or your hands.
- Split the crab cake mixture into 5 even balls. Squeeze the butternut squash crab cake ball mixture together to form a small patty. This will take practice and some of patience. You want the patties to be about 2 -3 inches wide. Place the crab cake patties on a baking sheet lined with parchment paper. Place the patties in the fridge until ready to cook. This can be done ahead of time and kept cold until ready to cook.
- Preheated the Blackstone flat top griddle. Once hot, place a thin layer of oil of your choice and spread around with a griddle spatula. Carefully place the crab cake patties onto the hot greased griddle.
- Gently press the patties onto the griddle with the back of your griddle spatula and cook on medium heat.
- Allow to cook until the patty is golden brown (about 4 minutes) and flip with your spatula. Add more oil if needed. Cook the second side until it is golden brown. Do not overcook your griddle grilled crab cakes!
- Serve immediately while they are hot. Top with your favorite dipping sauce such as tartar sauce or my pesto aioli.
Substitute fresh crab meat for the canned crab .
If you don't have a griddle grill, use a saute pan on the stove-top or bake in the oven.
Add-In one or more of the following for extra flavor: Garlic powder, Dijon mustard, Finely diced Fresh Herbs, Soy sauce, Worcestershire sauce, Paprika, Flavored salt, Old bay seasoning, or Hot sauce.
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Amount Per Serving Calories 147Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 70mgSodium 480mgCarbohydrates 16gFiber 2gSugar 2gProtein 10g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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