I’m a big lover of crab cakes. And the crabbier they are, the better. If I’m going to drop some big bucks on crab I want to taste it. So, don’t load me up on fillers like bread crumbs. These cedar plank crab cakes meet my criteria and then some. Fluffy, light and deliciously crabby, they cook in no time. Yeah, I could’ve pan fried them, but I love grilling on cedar planks. They add just a little something different. A slight aroma and taste of aroma, but not so strong that I can’t taste what brought me to the party: crab.
To be truthful you can use pretty much any crab cake recipe. Just form them into cakes and place them on pre-soaked, pre-charred planks. They don’t take long to cook, so don’t go running off doing something else around the house while they’re on the grill. Once they hit 155 F they’re done.
I also like to cedar plank lemon wedges for my crab cakes. Grilled lemons are fantastic.
Also try my cedar plank spicy grilled shirmp.
Cedar Plank Crab Cakes
For the crab cakes
- 1/4 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon parsley chopped
- 1 tablespoon green onion finely chopped
- 1 pound jumbo lump crabmeat picked through for shell fragments
- 1/3 cup panko bread crumbs
- 1 tablespoon unsalted butter melted
- 1 1/2 teaspoons blackening seasoning can also use Old Bay or Creole seasoning
- 1 large lemon quartered, for serving
Mississippi Comeback Sauce
- 1/4 cup olive oil
- 1/4 cup chili sauce
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Creole mustard
- 1 cup mayonnaise
- 1/4 teaspoon freshly cracked black pepper
- 2 dashes hot sauce
- 1/4 teaspoon Creole seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 medium lemon juiced
For the crab cakes
- Begin by soaking two cedar planks in water while you prepare the crab cakes. Also prepare the Mississippi Comeback sauce (recipe below) and refrigerate until ready to serve.
- Combine the mayonnaise, mustard, lemon juice, salt, pepper, parsley, and green onion in a medium bowl.
- Fold in the crab and panko. Refrigerate for 30 minutes.
- Fire up your grill. Place the planks on direct heat and char on both sides. Remove planks to indirect heat or turn your burners to low if using direct heat.
- Form the crab mixture into 2 ounce cakes and transfer to the planks. If you wish, place the quartered lemon onto the planks also.
- Brush with the melted butter and sprinkle with blackening seasoning. Cook for approximately 15 minutes or until the internal temperature of the crab cakes reaches 155 F.
- Serve with the lemon quarters and Mississippi Comeback sauce.
For the Mississippi Comeback sauce
- Whisk together all ingredients. You can also process it in a blender until smooth.
- Cover and refrigerate until ready to use.