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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.

Comments (2)

  1. 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?

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