Smoked Crab Cakes

Name: Smoked Crab Cakes
Ingredients: 3 cups applewood chips; 1 pound fresh jumbo crabmeat, picked clean; 1 pound fresh crab claw meat, picked clean; 20 round buttery crackers (such as Ritz), crushed; 2 tablespoons Dijon mustard; 1 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon salted butter, melted; 1 tablespoon Worcestershire sauce; 1 tablespoon Old Bay seasoning; 2 teaspoons chopped fresh flat-leaf parsley; 1 teaspoon dry mustard; 2 large eggs, lightly beaten; 1/4 cup olive oil; Tartar Sauce

15 ingredients

6 steps

Ingredients

3 cups applewood chips
1 pound fresh jumbo crabmeat, picked clean
1 pound fresh crab claw meat, picked clean
20 round buttery crackers (such as Ritz), crushed
2 tablespoons Dijon mustard
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon salted butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon dry mustard
2 large eggs, lightly beaten
1/4 cup olive oil
Tartar Sauce

Directions

1

Place applewood chips in center of 1 (18-inch) square piece of heavy-duty aluminum foil. Bring up sides of foil over wood chips; double fold top and side edges to seal, making a packet. Pierce several holes in top of packet.
2

Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to one side of a charcoal grill. Place applewood smoke packet, with holes facing up, directly on lit burner or hot coals.
3

Line a baking sheet with heavy-duty aluminum foil. Gently stir together jumbo crabmeat and crab claw meat; spread mixture on prepared baking sheet.
4

Place baking sheet over unlit side of grill. Grill crabmeat, covered, 30 minutes. Remove crabmeat, and cool completely on baking sheet, about 15 minutes.
5

Stir together crushed crackers, Dijon mustard, mayonnaise, lemon juice, melted butter, Worcestershire sauce, Old Bay seasoning, parsley, dry mustard, and eggs in a large bowl until well combined. Gently fold in smoked crabmeat, and shape mixture into 8 (1-inch-thick) crab cakes.
6

Heat 2 tablespoons of the oil in a large skillet over medium. Add 4 crab cakes, and cook until golden, 4 to 5 minutes on each side. Repeat with remaining oil and crab cakes. Drain on paper towels. Serve immediately with Tartar Sauce.