A smoky seaside appetizer, perfect for parties and personal indulgence
Hands on: 10 min
Hands off: 2 hr
Ingredients:
1 cup apple wood chips
1 lb jumbo lump crab meat
1 piece bread, cut into small pieces
1/4 onion, finely diced
3 tbsp mayonnaise
1 large egg, beaten
1 tbsp sweet relish
1 tsp Old Bay
1 tsp salt
1 tsp paprika
1/2 tsp chili powder
1/2 tsp black pepper
1/2 cup shredded cheddar cheese, for topping
Cooking:
Combine ingredients (all but apple wood chips) in bowl and mix well. Refrigerate for at least 1 hr to allow flavors to mix.
Meanwhile, soak apple wood chips in water.
Preheat smoker to 225 degrees F. Add soaked apple wood chips directly to corner of charcoal box.
Mix crab mixture into golfball sized balls. Place on tinfoil in smoker and cook for 30 minutes.
Raise smoker temp to 275 degrees F. Top each crab ball with cheese and cook for additional 20 min.
Serve with lemon and tartar sauce (optional).
Pro tip: Uneaten crab cakes can be frozen!
Bake thawed at 350 degrees F for 10 min.
Bake from frozen at 350 degrees F for 30 min.
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