Cedar Plank Smoked Crab Cakes

5 from 1 vote

Cedar Plank Smoked Crab Cakes

Step up your crab cakes with a kiss of smoke. These cedar plank smoked crab cakes are as good as you will find in any restaurant...actually better.

Course Main Course

Cuisine American, BBQ

Keyword Cocktail sauce, Crab Cakes, Rectec, Tartar Sauce

Prep Time 30

Cook Time 20

Servings

Calories 231kcal

Ingredients

1 Sleeve Ritz Crackers
2 lbs Jumbo Lump Crab Meat
1 Lb Backfin Crab Meat
½ cup Mayonnaise
2 Eggs
1 Juice of Lemon
1 tbsp Dijon Mustard
2 tbsp Fresh Chopped Parsley
2 tsp Old Bay
1 tsp Worcestershire sauce
1 tsp Tabasco Sauce

Instructions

Soak cedar planks for 30 minutes
In a mixing bowl combine mayo, eggs, Dijon, Worcestershire, Tabasco, and lemon. Whisk until smooth
While still in the sleeve crush up Ritz crackers and pour into a separate bowl along with parsley and old bay
Gently pick through the crab meat looking for bits of shell. Make sure not to break up the lumps too much. Then add to the cracker mixture.
Gently fold the crab meat with the cracker mixture until combined then pour half of the wet mixture. Fold gently and then add just enough of the mixture so that you can form a ball that holds together. Let mixture sit for about 15-20 minutes in the fridge to set up.
Portion crab cakes and place on cedar planks, brush with butter and sprinkle with a dusting of old bay.
Smoke at 350 degrees F for about 20-25 minutes until golden brown. Look for an internal temperature of about 150 degrees F.

Nutrition