Grilled Caramel Crab Cakes

Prepare the Crab Cake Mixture In a large bowl, gently combine the crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and chopped parsley. Be careful not to break up the crab meat too much.

Shape the Crab Cakes Divide the crab cake mixture into 8 equal portions and shape each portion into a patty. Place the crab cakes on a baking sheet lined with parchment paper.

Chill the Crab Cakes Refrigerate the crab cakes for at least 30 minutes to allow them to firm up.

Preheat the Grill Preheat the grill to medium heat. Brush the grill grates with vegetable oil to prevent sticking.

Grill the Crab Cakes Place the crab cakes on the grill and cook for 3-4 minutes per side, or until golden brown and heated through.

Make the Lemon Aioli While the crab cakes are grilling, prepare the lemon aioli. In a small bowl, whisk together the mayonnaise, fresh lemon juice, lemon zest, minced garlic, salt, and pepper.

Serve the Grilled Caramel Crab Cakes Serve the grilled caramel crab cakes hot with a drizzle of caramel sauce and a dollop of lemon aioli.