Todd's Crab Cakes: Visiting Seattle's Pike Place Market | Blackstone Griddles

In this week's episode of Let's Give It a Try, Todd Toven shows you how to make succulent Crab Cakes with Lemon Aioli, inspired by his trip to the Pacific Northwest!

Crab Cakes with Lemon Aioli: https://blackstoneproducts.com/blogs/recipes/crab-cakes-with-lemon-aioli

Ingredients
½ red or orange bell pepper, diced
½ onion, diced
Cooking oil (for the griddle)
2 eggs
6 tbsp. mayonnaise (divided)
1 tsp. Worcestershire sauce
1-2 tsp. seafood seasoning (like Old Bay)
20 oz. crab meat
2 tbsp. fresh parsley, chopped
¾ - 1 cup Panko bread crumbs
1 lemon (zested and juiced)
1 tsp. fresh chives, chopped
Salt, to taste
Black pepper, to taste

Directions
1. Preheat your Blackstone griddle to medium-high heat. Drizzle with oil and sauté the diced bell pepper and onion, stirring until cooked through. Remove from the griddle and set aside to cool.

2. In a mixing bowl, whisk the eggs, then add 3 tbsp. of mayonnaise, Worcestershire sauce, seafood seasoning, crab meat, sautéed veggies, and parsley. Gradually add bread crumbs until you reach a slightly wet patty consistency (aim for about 75% crab meat). Mix thoroughly.
Form the mixture into 5-ounce patties. Place them on parchment paper, cover with plastic wrap, and refrigerate for 2 hours (or freeze for 30 minutes). You can also prepare the patties the night before and refrigerate overnight.

3. In a small bowl, combine the remaining 3 tbsp. of mayonnaise with the lemon zest and chopped chives. Squeeze in lemon juice, season with salt and pepper to taste, and stir to combine.

4. Preheat the griddle to medium heat. Drizzle with oil and carefully place the patties on the griddle. Cook each side for 3-5 minutes, until nicely seared. Flip carefully to avoid breaking the patties.

5. Once cooked, remove the crab cakes from the griddle. Serve with the lemon aioli and enjoy!

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