Cedar Plank Crab Cakes Recipe
Pineapple-Mango Salsa, White Wine Beurre Blanc
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Ingredients
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Crab Cakes
Pineapple-Mango Salsa
White Wine Beurre Blanc
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine lump crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently to combine, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up.
- 3
Prepare the Cedar Planks
While the crab cakes are chilling, soak the cedar planks in water for at least 1 hour. This will prevent them from burning on the grill.
- 4
Grill the Crab Cakes
Preheat your grill to medium heat. Place the soaked cedar planks on the grill and close the lid. After about 2-3 minutes, once the planks start to smoke, place the crab cakes onto the planks. Grill for 6-8 minutes on each side, or until the crab cakes are golden brown and cooked through.
Pineapple-Mango Salsa
- 5
Combine Ingredients
In a medium bowl, combine diced pineapple, diced mango, chopped red onion, chopped cilantro, lime juice, and finely chopped jalapeño (if using).
- 6
Season Salsa
Add salt to taste and mix well. Let the salsa sit for at least 10 minutes to allow the flavors to meld.
White Wine Beurre Blanc
- 7
Make the Reduction
In a saucepan, combine white wine and minced shallots. Bring to a boil over medium heat and let simmer until reduced by half, about 5-7 minutes.
- 8
Add Heavy Cream
Once the wine has reduced, add heavy cream and continue to simmer for another 3-5 minutes.
- 9
