1 large egg beaten
1/4 cup Hellmann’s mayonnaise
1 Tsp yellow mustard
1 Tsp white wine Worcestershire
1 Tsp Old Bay Seasoning
2 Tsp parsley flakes
1 lb. jumbo lump crabmeat
Combine first six ingredients in a bowl and gently fold in crabmeat. Shape into four crab cakes and refrigerate for 1 hour before cooking. Grill on an oiled veggie/seafood grid (metal grate with small holes drilled throughout) over medium-high heat turning once until brown on both sides - roughly 10 minutes total on my grill.
The veggie/seafood grid allows you to get the grilled flavor without losing any meat between the grates.
I regularly cook crab cakes on the grill outside when it's grilling weather - usually as aps for something I'm grilling or doing on the weber rotisserie. But newhound is right - I'm just basically cooking them on the grill because I'm standing there with a beer in my left hand... I use a small cookie sheet over the coals and "griddle fry" the crab cakes - no different than if I were inside and pan frying. I use scallions and fresh chives or a little garlic, mix with lemon, an egg, a little olive oil, matzoh meal, crab boil seasoning, mix well, fold in the lump crab meat, then form into patties and grill.
Hmm... never heard of one, but in my book, a crab cake is nearly all crab and so it just barely stays together in the saute pan. I can't bear the thought of seeing the cake fall apart and having all that gorgeous crab slip through the grill and into the flames.
If you wanted to make it work, you'd need to increase the binders without making it too gloppy. Maybe other 'hounds will have ideas on that.