Smoked Crab Cakes Recipe

Name: Smoked Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 (350u00b0F to 400u00b0F) 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.

4328

kcal

Calories

473

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Smoked Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions