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2. In a medium to large bowl, mix the peppers, green onions, garlic, salt, egg, 1½ cups of the
panko, mayonnaise, Worcestershire, Dijon, Old Bay and hot sauce (if using). Add the
crabmeat and very gently mix all of the ingredients together (it is best to do this with clean
hands to avoid over-mixing, but you can do it with a spoon if you are careful to keep the
crabmeat intact).
3. Using your hands, shape the mixture into ¼-cup round cakes (no higher than ½-inch) and
place them on a clean plate, separating the layers with wax paper. Cover with plastic and
refrigerate for 1 hour before cooking (this helps keep the crab cakes together when
cooking, and melds the flavors).
4. Fit the grill with griddle plates and preheat both plates to 400°F. Brush the griddle plates
with a little vegetable oil (this will help to crisp and lightly brown the crab cakes).
5. While the unit is preheating, lightly dredge the crab cakes in the remaining panko.
6. When the griddle is hot, cook the crab cakes in batches, approximately 8 minutes per side.
Crab cakes should be a deep golden brown on both sides.
7. Serve immediately with lemon wedges.
Nutritional information per crab cake:
Calories 119 (5% from fat) • carb. 5g • pro. 4g • fat. 9g •
sat. fat 1g • chol. 41mg • sod. 278mg • calc. 29mg • fiber 0g
Garlic and Herb Marinated Lamb Chops
Pull out all the stops with this gourmet hors d’oeuvre. These lamb chops also make a great
special occasion dinner, paired with grilled vegetables and potatoes.
Griddler
®
Elite Cooking Position: Flat
Plate Side: Grill
Makes 4 to 6 servings
1
to 2 garlic cloves, finely chopped
1 tablespoon fresh rosemary, chopped
¼ teaspoon freshly ground black pepper
¼ cup olive oil
1¾
to 2 pounds loin lamb chops, approximately 6 chops
½ teaspoon sea or kosher salt
1. Combine the garlic, rosemary, black pepper and olive oil in a bowl. Dip chops in marinade
to coat both sides and place in a shallow baking dish. Scrape out the remaining marinade
with a rubber spatula and drizzle over the chops. At this point chops can be refrigerated for
up to 24 hours.
2. One hour before grilling remove chops from refrigerator so they can come to room
temperature.
3. Fit the grill with the grill plates and preheat both plates to 425°F. Then, set both plates on
SEAR. Sprinkle salt on both sides of lamb chops.
4. When the unit has preheated, place the lamb chops evenly spaced across the lower plate.
Using the cover height adjuster, carefully close the upper grill plates so the plate is just
touching the top of the chops (this is so the juices are not pressed out of the lamb). Grill for
two minutes on SEAR and then about 4 to 6 minutes on 425°F for medium rare.
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