Recipes / Seafood & Catch / Free
Wood-Fired Crab Cakes with Saffron
Warm and rustic, this Seafood & Catch crab cakes with saffron delivers a plate that tastes like it took twice the effort.
Method
Build a hot grill and oil the grates well.
Season the crab cakes with olive oil and let it come up toward room temperature.
Grill over direct heat, turning once, until nicely charred and cooked to your liking.
Brush with garlic in the last minutes so it glazes without burning.
Rest a few minutes, then finish with flat-leaf parsley and a squeeze of acidity.
