Grilled Crab Cakes

1. 1

   In a large bowl, gently combine crabmeat, breadcrumbs, onion, and roasted pepper. Stir in egg, sour cream, parsley, and pepper. Mix well to combine.

2. 2

   Use 4 Tablespoons of mixture to form each crab cake and place on a lightly greased baking sheet. Refrigerate 30 to 60 minutes before grilling.

3. 3

   While crab cakes are chilling, prepare a charcoal or gas grill for medium-high direct heat.

4. 4

   Lightly spray cakes with vegetable cooking spray and place on grill grate. Cover and cook 3 minutes per side or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.