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.
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.