Smoked Crab Cakes Recipe

Smoked crab cakes offer a delightful twist on a classic seafood favorite, infusing rich, smoky flavors into the tender lump crab meat. These savory cakes are gently mixed with a blend of spices and minimal fillers and smoked low and slow on cedar planks on the grill.

Course Appetizer, Main Course

Cuisine American

Keyword Smoked Crab Cakes Recipe

Prep Time 15

Cook Time 1 30

Servings Servings

Calories 172kcal

Author Bon Appeteach

Ingredients

1 lb. Lump Crab Meat pat dry to remove excess moisture
1/4 cup Mayo
2 Eggs beaten
1/2 cup Panko Bread Crumbs
3 Green Onions sliced small
2 tsp Worcestershire Sauce
1 tbso Lemon Juice
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
5-6 dashes Tabasco Sauce optional (for heat)

Instructions

Preheat the smoker to 225 F. and set for indirect heat. Soak two cedar planks in water for a minimum of 15 minutes.
Remove the crab meat from the packaging and pat it dry with paper towels to remove excess mositure.
In a bowl combine the lump crab meat, mayo, beaten eggs, panko bread crumbs, green onions, worcestershire sauce, lemon juice, paprika, salt, and pepper. If adding the Tabasco for heat, do so as well.
Mix the crab cake mixture together until it is just combine and appears to hold or stick together. Use a 1/4 cup measuring cup or large cookie scoop to form six evenly sized balls. Shape each one into a patty; keep them equal in size for even cooking.
Place three crab cake patty's onto one cedar plank and repeat with the other three.
Place the cedar planks directly onto the grill grates and smoke low and slow for at least 1 hour or until the crab cakes are golden brown and heated through (depending on the size they may need an additional 30 minutes or so). According to the FDA crab cakes should be cooked to 165 F.
Remove the cedar planks from the grill and serve with my homemade Cajun remoulade sauce, tartar sauce, or top with other fun things like grilled esquites or salsa if desired.

Notes

Use any style grill or smoker for this recipe (including gas grills). Make sure to utilize indirect heat with two-zone cooking if not using a traditional smoker.

Nutrition