Cedar-Plank Crab Cakes
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.
Servings 4
Calories 686kcal
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
Give the sauce another good stir before serving.
Nutrition
Calories: 686kcal | Carbohydrates: 17g | Protein: 24g | Fat: 58g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2517mg | Potassium: 491mg | Fiber: 3g | Sugar: 8g | Vitamin A: 555IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 2mg