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–+ servings
smoked crab cakes on the pellet grill
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Smoked Crab Cakes

Smoked crab cakes served with a zucchini corn succotash and a spicy gochujang flavored remoulade.
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 20 minutes
Servings 6
Calories 431kcal
Author Alexandra Donnadio

Ingredients

  • 16 oz crab claw meat canned is fine
  • ¼ cup celery finely diced
  • 1 tbsp parsley fresh, finely diced
  • 4 cloves garlic minced
  • 3 tbsp mayonnaise
  • ⅓ tsp Worcestershire sauce
  • ¼ tsp Dijon mustard
  • 6 crackers or saltines crushed into crumbs
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tbsp coriander
  • ⅛ tsp celery seeds
  • ¼ tsp celery salt
  • ⅛ tsp cayenne pepper skip if you don't want spice
  • ¼ tsp black pepper
  • ½ tsp salt

Zucchini corn succotash

  • 1 cup sweet corn
  • 1 cup zucchini small dice
  • 1 tbsp celery small dice
  • ½ tbsp parsely fresh, finely chopped
  • ¼ cup tomatoes small dice
  • 1 tbsp olive oil
  • salt and pepper to taste

Remoulade

  • ½ lemon juice only
  • ⅛ tsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 cup mayonnaise
  • ½ tsp garlic minced
  • ½ tsp Dijon mustard
  • ¼ tsp Gochujang
  • 1 tbsp chives finely diced
  • salt and pepper to taste

Instructions

  • Fire up the smoker to 350°F.
  • Add all the ingredients for the crab cakes to a bowl and give it a good mix.
  • Roughly divide the mixture in the bowl into six portions. Take one portion, and form it into a ball, then flatten it on an oiled baking tray. Repeat the process with the remaining mixture.
  • Place the crab cakes on the tray into the smoker for 15-20 minutes or until golden brown.

Zucchini corn succotash

  • Add all the ingredients to a bowl and mix to combine. And salt and pepper to taste.
  • Put to the side or refrigerate until use.

Remoulade

  • Add all the ingredients to a bowl and mix to combine. And salt and pepper to taste.
  • Put to the side or refrigerate until use.

Assembly

  • Spoon a generous amount of remoulade onto the plate.
  • Place a crab cake next to the remoulade
  • Spoon a decent amount of the succotash on top of the crab cake. Serve and enjoy.

Nutrition

Calories: 431kcal | Carbohydrates: 9g | Protein: 16g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 1451mg | Potassium: 346mg | Fiber: 1g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 1mg