Crab Cakes on the Plancha

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Ingredients Method

Ingredients
  

  • 1 lb lump crabmeat
  • 1 egg
  • 1 cup plain breadcrumbs
  • 1 tbsp minced fresh chives
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 cup cooking oil
  • 2 tbsp finely chopped fresh chives
  • lemon slices
Remoulade
  • 1/2 cup mayonnaise
  • 1 tbsp sweet pickle relish
  • 1 tbsp grainy mustard
  • 1 tbsp ketchup
  • 1 tsp hot sauce
  • 1 tsp horseradish
  • 1 tsp Cajun seasoning
  • 1/4 tsp smoked paprika
  • 1 clove garlic, minced

Method
 

  1. Make the crab cake mixture at least 2 hours before cooking.
  2. Remove the crab from the packaging and drain. Combine the crab with the egg, breadcrumbs and minced chives.
  3. In a separate small bowl combine the mayo, Dijon mustard, Worcestershire suace, salt and pepper. Fold into the crab meat.
  4. Cover the crab mix and refrigerate. 2 hours is the minimum. Longer is better to help ensure that it stays together when cooking
  5. Make the remoulade by mixing everything together and then refrigerating.
  6. Set up the grill at 350 degrees with the plancha. Spray some oil on the surface. Cook on each side for 4 minutes. Fight the urge to peek. If the grill is running at 350, 4 minutes will be just about right. Maybe 5 minutes if you want them a little crisper.
  7. Let the crab cakes rest or 3 minutes. Drizzle with the remoulade and garnish with chives and lemon slices