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Flat Top Classic Crab Cakes

Flat Top Classic Crab Cakes

By Traeger Kitchen

Classic crab cakes are perfect for cooking outside on your flat top. They’re delicious paired with lightly dressed greens as a first course or paired with heartier sides as a main dish. While fresh crab is always a treat, canned crab works well, too.

Prep Time

10 Min

Cook Time

7 Min


This recipe serves:


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Units of Measurement:
1/2 Cup panko breadcrumbs
1/2 Cup mayonnaise
1 large egg, beaten
1 Tablespoon Dijon mustard
2 Teaspoon Worcestershire sauce
1/2 Teaspoon hot sauce
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
1 Pound jumbo lump crab meat, picked over for shells
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
Lemon wedges, for serving


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    Flat Top Classic Crab Cakes

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  • 1

    Line a baking sheet with foil or parchment paper for easy cleanup, if you like.

  • 2

    In a medium bowl, mix the panko, mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, salt, and pepper until combined. Add the crab and gently fold until just incorporated. Using a ring mold or cookie cutter on the baking sheet, shape the crab mixture into eight 2½-inch rounds or fewer larger rounds. (Alternatively, shape into patties by hand.)

  • 3

    Preheat 2 adjacent zones on the flat top on medium for 5 minutes.

  • 4

    Drizzle or squirt the oil over the hot cooktop then use a spatula or heatproof brush to spread the oil in a thin layer. Place the crab cakes on the hot cooktop and cook until golden brown on one side, 3 to 4 minutes. Gently flip the cakes and cook until golden brown on the other side, about 3 minutes more.

  • 5

    Transfer the crab cakes to a platter or plates and serve immediately with lemon wedges. Enjoy!

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