Grilled Crab Cakes with Sweetcorn Salsa and Gochujang Mayonnaise

07 Mar 2022

Grilled Crab Cakes with Sweetcorn Salsa and Gochujang Mayonnaise

20 Minutes | easy | Serves 2

These crab cakes combine the intense flavour of brown crab meat with the beautiful meaty texture of the white claw meat. They could easily be spiced, too. Try adding a little Cajun spice mix, or more chilli.


  • 300g 50/50 mix of brown and white crab meat (this will naturally contain more white than brown meat)
  • 50g breadcrumbs
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • Dash hot sauce
  • Zest ½ lemon
  • White pepper
  • 1 egg, beaten
  • 2 tablespoons finely chopped chives
  • Lime wedges, to serve
  • ½ tsp gochujang
  • 3 tablespoons mayonnaise
  • ½ teaspoon lime juice
  • 340g can sweetcorn, drained
  • ½ red pepper, finely diced
  • 2 spring onions, finely sliced
  • Small handful coriander leaves
  • Zest of 1 and juice of ½ lime



Combine the mayonnaise

Combine the mayonnaise, gochujang and lime juice and mix well. Cover and set aside.

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Sweetcorn salsa

To make the sweetcorn salsa, combine the sweetcorn, spring onion, coriander, lime zest and juice and red pepper with some salt. Mix well and set aside.

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Combine the crab meat

Combine the crab meat, breadcrumbs, mustard, mayonnaise, hot sauce, lemon zest, white and black peppers, egg and spring onion and mix until well combined. Divide into 6 balls and flatten into cakes.

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Preheat two gas burners

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Brush the crab cakes lightly with oil and grill for a few minutes each side, or until lightly charred and warmed through.

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Arrange the crab cakes

To serve, arrange the crab cakes on a serving plate and serve the mayonnaise and salsa alongside.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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