Smoked Crab Cakes
Smoked crab cakes made with our original, all purpose blend of cajun seasonings!
Smoked Crab Cakes Ingredients:
• 16oz lump crab meat
• 1/2 red bell pepper, minced
• 1/2 bunch green onions, thinly sliced
• 2 eggs (preferably pasture raised, free range)
• 3 Tablespoons of TDon’s All Purpose Seasoning Blend
• 1/2 Cup bread crumbs (gluten free)
• 1/2 Cup mayonnaise (your choice)
• 1/4 lemon, juice
• Sea salt to taste
Remoulade Ingredients:
• 1 Cup mayonnaise (your choice)
• 1 Tablespoon of TDon’s All Purpose Seasoning Blend
• 2 Tablespoons dijon mustard
• 1 Teaspoon horseradish
• 1/2 of a pickle, minced
• 2 Teaspoon hot sauce (your choice, we used Crystal)
Instructions:
• Mix all crab cake ingredients together, hand shape and set aside (makes 5–6)
• Mix all remoulade ingredients together. Let chill in the refrierator
• Fire up your charcoal grill and add wood chips of choice when ready (photos shown using a Nomad grill)
• The temp will vary depending on your grill or smoker. The goal is to smoke the cakes a little slower. 350° might be just right, but we had no gauge on this grill.
• Place cakes onto soaked cedar plank inside grill or on grates and smoke 15–20 minutes, or until golden brown
• Cakes will be golden brown or reach 145° internally when ready
Pro Tips:
Serve on a bed of remoulade and add chopped green onion or parsley as a garnish (as shown). Have additional remoulade on hand as lots of people use the crab cakes as a delivery mechanism for the remoulade sauce! Enjoy with friends and family with a cold beer. We love Abita’s Beeracuda with these cakes!
This delicious cajun recipe was created by our good friend Chef Steve Constantine in Austin, TX. The full length video can be found in our reels on our instagram account.