1
Add 16 oz liquid to drip tray and preheat Kenyon Grill on high.
2
Spread breadcrumbs onto a medium plate.
3
Place crab meat in a medium bowl. In a separate bowl, whisk together the egg, mayo, lemon juice, hot sauce, onion, and bell pepper. Gently fold egg mixture into crab meat until fully combined.
4
Scoop out 1/3 to 1/2-cup of the mixture and shape into a 1/2-inch thick crab cake. Coat the crab cake in breadcrumbs.
5
Place crab cakes onto grill and grill for about 5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown.
6
Squeeze on fresh lemon juice on to crab cakes and then serve!
