Grilled Pineapple with Crabcake

admin September 23, 2014 2
Grilled Pineapple with Crabcake

Ingredients & Instructions:

Crabcake:

  • 1/4 cup lump crab meat
  • 1 tablespoon bread crumbs
  • 1 teaspoon minced onions (toasted)
  • 1/4 teaspoon garlic powder
  • 1/2 egg
  • 1 tablespoon flour
  1. Toss together all ingredients – carefully, so as not to detach the lump meat. I baked mine in the oven at 350 for about 15 minutes, but if you would prefer you can pan fry it in some oil.

Grilled pineapple:

  1. Grill pineapple on both sides for no longer than 15 minutes (total). Allow to cool then cut into bite size pieces. Refrigerate until cool.
  2. Drizzle some balsamic vinegar atop – trust me, it’s amazing. I sometimes use a balsamic reduction, which is delicious as well. Garnish with chives if desired.

2 Comments »

  1. Tim Stowers September 25, 2014 at 10:25 pm - Reply

    If you made these Crab Cakes the night before and placed them in the refrigerator over night, can you warm them up on a grill at a tailgate party the next day and it be safe…because of the crab/seafood?

    • Grilled Magazine September 26, 2014 at 3:44 pm - Reply

      Absolutely! Preferably at a temperature of 375 degrees for about 3 minutes on each side. Enjoy!

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