Simply delicious. These Maryland-style smoked crab cakes are everything you want even more, making them the perfect recipe for lunch or dinner.
Strengthen your crab cakes with a smoky kiss. These cedar planks smoked crab cakes they are as good as you can find in any restaurant … actually better!
These crab cakes are very easy to make and are packed with crab jumbo and just enough filling to hold them together perfectly.
Do you like crab as much as I do? Make sure you see my Chesapeake sauce with crab butter, creamy white crab chili and egg rolls with crab cake fried in the air!
- 1 Smoked crab cake recipe
- 2 Ingredients for smoked crab cakes
- 3 How to make smoked crab cakes
- 4 Let’s talk about smoked crab cakes
- 5 Ritz biscuits are the best binder for smoked crab cakes. Prove me wrong!
- 6 What is the best crab meat to buy?
- 7 Size matters … Well, kind of!
- 8 Cocktail or tartar sauce … Can’t we have both?
- 9 More amazing crab recipes!
- 10 Cedar smoked crab cakes
- 11 Sos tartar
- 12 Sos cocktail
Smoked crab cake recipe
This recipe was born out of necessity, but it turned out so good that they have been making crab cakes for so many years!
A few years ago, my family and I took a beach vacation. Unfortunately, the oven in the house I rented broke down. I was sitting there with all this fresh crab meat and no way to cook it.
When I looked at the deck, I noticed that the house had an old, broken gas grill. It wasn’t ideal, but I knew I could make it work.
I ran to the local store and got some cedar planks. You can usually find them at any grocery store, either near the fish counter or in the grill supply section.
Cedar boards are perfect for grilling fish, but they are a great place to cook crab cakes on the grill or on the smoker.
Tip: If you plan to use a cedar plan, be sure to soak it in water for at least 30 minutes so that it does not burn. It is so important not to skip this step.
As the boards warm up, they will begin to tilt and release a light wood flavor into the smoked crab cake.
Ingredients for smoked crab cakes
Crab meat: You can’t make crab cakes without crab! For this, we used 2 kg of jumbo crab meat and 1 kg of Backfin crab meat.
Wet ingredient: Full of flavor, we will use ½ cup of mayonnaise, 2 eggs, juice of 1 lemon, 1 tablespoon of Dijon mustard, 2 tablespoons of Old Bay, 1 teaspoon of Worcestershire sauce and 1 teaspoon of Tabasco sauce.
Dried ingredients: Hold everything together with 1 sleeve of Ritz biscuits and garnish with 2 tablespoons of freshly chopped parsley.
How to make smoked crab cakes
Soak. Soak the cedar boards in water for 30 minutes.
Combine and mix. In a large bowl, combine mayonnaise, eggs, Dijon mustard, Worcestershire sauce, Tabasco sauce and lemon. Beat until smooth
Crush the Ritz biscuits. While they’re still up their sleeves, crush the Ritz cookies and pour them in a separate bowl with some parsley and Old Bay spices.
Remove the pieces of shell from the crab meat. Gently pick the crab meat looking for pieces of shell. Make sure you don’t break the lumps too much. Then add to the cookie mixture.
Bend and combine. Gently fold the crab meat with the biscuit mixture until combined, then pour in half of the wet mixture. Fold lightly and then add enough of the mixture so that you can form a ball that holds together. Let the mixture sit for about 15-20 minutes in the fridge to set.
Form crab cakes. Distribute the crab cakes and place them on cedar boards, grease them with butter and sprinkle with a powder of Old Bay spice.
Smoke the crab cakes. Smoke at 350 degrees F for about 20-25 minutes until golden brown. Look for an internal temperature of about 150 degrees F.
Gasket. Garnish with a little freshly chopped parsley and a little lemon juice.
Enjoy. Serve and enjoy!
Let’s talk about smoked crab cakes
Now, when I’m not on vacation trying to get out of debt, I’m home and smoking killer crab cakes. At home, I also have my favorite piece of Rectec 700 grill equipment and, truth be told, it’s my personal stove of choice for this recipe.
Unlike meat, where we say the famous “slow and low” for the best meat. When you smoke fish or crab cakes, I recommend using a higher heat and a shorter time. The only purpose is to add a subtle kiss of smoke to the delicate meat.
Unlike large and thick pieces, such as breast and bottom, seafood does not benefit and will not benefit from a long smoked cooking.
Remember that in the case of fish, there is no connective tissue to decompose, so the only purpose is to provide a little flavor during the cooking process.
Ritz biscuits are the best binder for smoked crab cakes. Prove me wrong!
I’ve worked in many restaurants in my career for over 20 years and I’ve seen a lot of crab cake recipes. Let me first say that if you put bell peppers or cheese in smoked crab cakes, then you need to stop immediately.
This is an abomination and disrespect to the crab. I’m sorry, but I have a strong opinion on this. If you do, please never tell me about it; I do not wanna know.
Now, another area of heated debate is what fillings to use to bind the smoked crab cake. Some people say that the best is white bread cut into cubes or salted. Others use cornmeal or breadcrumbs.
They all do a good job, but they just don’t add flavor to the game. Ritz cookies not only have that buttery flavor, but they also absorb other flavors of crab cake.
I also like to use Ritz cookies, because one sleeve is the perfect amount for this recipe. Simply crush them while they are still in the sleeve, then pour them into the mixing bowl.
If you’re not gluten-free or low-carb, I have a great recipe for Culinary Lion Crab Keto Cake that you can check out as well.
What is the best crab meat to buy?
Crab meat is expensive, it doesn’t matter where you live or who you know. At the time of writing, the current price for the jumbo crab was about $ 37 and the backfin was $ 30.
As the cost of food increases, it’s no shame to use all the crabs in your smoked crab cakes, especially if you’re using fresh crab meat.
Personally, when I make crab cakes, I like to use a combination so that I can get those big, beautiful lumps of jumbo and fill the blanks with Backfin.
However, if that doesn’t matter to you, save yourself a few bucks and use all the Blackfin crab meat.
Depending on the time of year or region you live in, fresh crab meat may not be an option. Your next best bet is to use pasteurized crab meat.
Although pasteurized crab tends to be a little softer, you can make up for it with the other ingredients in crab cakes. Most of the pasteurized crab meat will come from the Far East.
The regulations can vary greatly, but I try to look for crab meat that is cooked on board and pasteurized immediately. Crab meat from the Philippines and Vietnam tends to be the best. I try to avoid any crab meat in China if possible.
Size matters … Well, kind of!
I split these crab cakes and took ten 6 oz. crab cakes.
Depending on how many people you serve, you can adjust the portion size. I think 5-6 oz is perfect because it is a generous portion and will cook evenly.
If you want to serve them as an appetizer, as opposed to a lunch or dinner portion, then I recommend dividing them into 2 oz portions.
The 2 oz appetizer portion is a fantastic snack that everyone will talk about!
Now, if you really just want to show off or if you’re having a romantic meal and you’re looking to impress someone, you can split some 10 oz crab cakes.
When divided into 10 oz, they will take longer to cook, so make sure you reach an internal temperature of 150 degrees F. before serving.
Cocktail or tartar sauce … Can’t we have both?
I have to admit I’m a dipper. I’m sure the purists will say that if you need cocktail sauce or tartar, your crab cakes aren’t good, but that’s just nonsense!
Just as a cake can be enhanced by ketchup, so can a drop of sauce compliment the flavor of the crab cake.
I even cross the creek sometimes and I have a cocktail and tartar sauce in the same bite, because, well, that’s me.
Anyway, at least I didn’t go down without explaining myself first. If you need a quick garnish to serve with crab cakes, I would recommend these BBQ spaghetti pumpkin rings!
More amazing crab recipes!
Cedar smoked crab cakes
Strengthen your crab cakes with a smoky kiss. These cedar planks smoked crab cakes they’re as good as you’ll find in any restaurant … actually better.
Soak the cedar boards for 30 minutes
In a mixing bowl, combine mayonnaise, eggs, Dijon, Worcestershire, Tabasco and lemon. Beat until smooth
While still on the sleeve, crush the Ritz biscuits and pour into a separate bowl with the old parsley and bay leaf.
Gently pick the crab meat looking for pieces of shell. Make sure you don’t break the lumps too much. Then add to the cookie mixture.
Gently fold the crab meat with the biscuit mixture until combined, then pour in half of the wet mixture. Fold lightly and then add enough of the mixture so that you can form a ball that holds together. Let the mixture sit for about 15-20 minutes in the refrigerator to set.
Portion the crab cakes and place them on cedar boards, grease with butter and sprinkle with old bay powder.
Smoke at 350 degrees F for about 20-25 minutes until golden brown. Look for an internal temperature of about 150 degrees F.
Calories: 231kcal | Carbohydrates: 4g | Protein: 28g | Fatty: 11g | Saturated fat: 2g | Cholesterol: 95mg | Sodium: 1269mg | Potassium: 299mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159yl | C vitamin: 12mg | Calcium: 72mg | Iron: 1mg
Calories: 132kcal | Carbohydrates: 1g | Protein: 1g | Fatty: 14g | Saturated fat: 2g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27yl | C vitamin: 1mg | Calcium: 1mg | Iron: 1mg
Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fatty: 1g | Saturated fat: 1g | Sodium: 263mg | Potassium: 89mg | Fiber: 1g | Sugar: 8g | Vitamin A: 115yl | C vitamin: 3mg | Calcium: 8mg | Iron: 1mg