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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.
Any Crab Cake Is Great On Cedar
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.
- Textured Grilling Planks for More Smoke and More…
- 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!
I also like to cedar-plank lemon wedges for my crab cakes. Grilled lemons are fantastic.
Also try my cedar-plank spicy grilled shrimp.
Cedar-Plank Crab Cakes
Ingredients
For the crab cakes
- ¼ cup mayonnaise
- 1 tablespoon Creole mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon parsley chopped
- 1 tablespoon green onion finely chopped
- 1 pound jumbo lump crabmeat picked through for shell fragments
- ⅓ cup panko bread crumbs
- 1 tablespoon unsalted butter melted
- 1 ½ teaspoons blackened seasoning can also use Old Bay or Creole seasoning
- 1 large lemon quartered, for serving
Mississippi Comeback Sauce
- ¼ cup olive oil
- ¼ cup chili sauce
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Creole mustard
- 1 cup mayonnaise
- ¼ teaspoon ground black pepper
- 2 dashes hot sauce
- ¼ teaspoon Creole seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ medium lemon juiced
Instructions
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.
Notes
Nutrition
Nutritional values are approximate.
- Textured Grilling Planks for More Smoke and More…
- 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!