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Crab Cakes on the Plancha

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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

Instructions
 

  • Make the crab cake mixture at least 2 hours before cooking.
  • Remove the crab from the packaging and drain. Combine the crab with the egg, breadcrumbs and minced chives.
  • In a separate small bowl combine the mayo, Dijon mustard, Worcestershire suace, salt and pepper. Fold into the crab meat.
  • Cover the crab mix and refrigerate. 2 hours is the minimum. Longer is better to help ensure that it stays together when cooking
  • Make the remoulade by mixing everything together and then refrigerating.
  • 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.
  • Let the crab cakes rest or 3 minutes. Drizzle with the remoulade and garnish with chives and lemon slices