Grilled Crab Cakes with Sweetcorn Salsa and Gochujang Mayonnaise

Home / Recipes / Grilled Crab Cakes with Sweetcorn Salsa and Gochujang Mayonnaise

07 Mar 2022

20 Minutes | easy | Serves 2

These crab cakes combine the intense flavour of brown crab meat with the beautiful meaty texture of the white claw meat. They could easily be spiced, too. Try adding a little Cajun spice mix, or more chilli.

Ingredients

300g 50/50 mix of brown and white crab meat (this will naturally contain more white than brown meat)
50g breadcrumbs
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
Dash hot sauce
Zest ½ lemon
White pepper
1 egg, beaten
2 tablespoons finely chopped chives
Lime wedges, to serve
½ tsp gochujang
3 tablespoons mayonnaise
½ teaspoon lime juice
340g can sweetcorn, drained
½ red pepper, finely diced
2 spring onions, finely sliced
Small handful coriander leaves
Zest of 1 and juice of ½ lime

Directions

Combine the mayonnaise

Combine the mayonnaise, gochujang and lime juice and mix well. Cover and set aside.

Sweetcorn salsa

To make the sweetcorn salsa, combine the sweetcorn, spring onion, coriander, lime zest and juice and red pepper with some salt. Mix well and set aside.

Combine the crab meat

Combine the crab meat, breadcrumbs, mustard, mayonnaise, hot sauce, lemon zest, white and black peppers, egg and spring onion and mix until well combined. Divide into 6 balls and flatten into cakes.

Preheat two gas burners

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Brush the crab cakes lightly with oil and grill for a few minutes each side, or until lightly charred and warmed through.

Arrange the crab cakes

To serve, arrange the crab cakes on a serving plate and serve the mayonnaise and salsa alongside.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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