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Mad Max Beyond Eggdome’s Tsunami Spin Grilled Crab Cakes

Makes 4 cakes.

1 lb of crabmeat (use Lump or Backfin, don’t use “special” or claw), carefully separated and any shell removed
2 slices of white bread, crusts removed and cut into small bits

mix together:
1 egg
1 heaping tblspn mayo
1 tbsp Dijon mustard
1 tsp Old Bay
1-2 tsp Tsunami Spin (2-3 tsp Tsunami is also good if you don't have Old Bay

Gently add the crabmeat, bread and egg mix together, form into four patties and place in fridge for one hour.

Prepare medium-hot charcoal fire (approximately 375 dome temp)

Place fish grid on top of grill in standard direct position

Oil Fish grid.

Place patties on fish grid, grill direct for approximately 10 minutes, then flip and grill another 7 or 8 minutes (leave them on the first side longer so that they will flip without falling apart). They should be golden brown and a little crisp on the outside.

Serve with tarter sauce or cocktail sauce.

Here is the crabmeat, picked and separated from any shell.

Here are cubed white bread and the egg/mayo/mustard/old bay/tsunami spin mix

Here are Tonia and John mixing the ingredients for the double batch we made

And me getting sloppy and forming the cakes.

The crab cakes ready to go into the fridge for one hour.

Fish grid all set up and ready to cook.

Crab cakes on the grill.

Here is our attempt with a double batch of Max's recipe.