Smoked Crab Cakes
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Smoked Crab Cakes
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This smoked crab cakes recipe takes this classic seafood dish to the next level. They're perfectly breaded and smoked to perfection.
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Ingredients
- 1 pound lump crabmeat picked over for shells
- 1 cup milk
- 1 ½ cups Panko bread crumbs
- salt
- pepper
- 2 celery ribs chopped
- ½ cup onion chopped
- 2 cloves garlic peeled and smashed
- 2 tablespoons unsalted butter
- 4 ounces Shrimp peeled, deveined, and tails removed
- ¼ cup heavy cream
- 2 teaspoons Dijon mustard
- ½ teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- ¾ teaspoon Old Bay seasoning
- 4 tablespoons vegetable oil
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Instructions
- Get out and measure your ingredients.
- If your crabmeat has a mild odor of any kind, place inside bowl of milk and soak, totally covered, refrigerated for at least 30 minutes.
- Crush panko in resealable bag with rolling pin or mallet. Transfer crushed crumbs to skillet to toast, over medium-high heat, stirring constantly, until nice golden color, less than 5 minutes. Dump crumbs on to shallow plate and add in ½ teaspoon of salt and ½ of pepper. Set aside.
- Place onion, garlic and celery into a food processor and blend for 7 or 8 pulses. Preheat skillet on medium heat and melt butter. Add vegetables to skillet with ½ teaspoon of salt and ¼ teaspoon of pepper. Stir frequently until tender and most of the moisture has evaporated. About 5 minutes. Dump vegetables into a good sized mixing bowl.
- Gently press crabmeat against fine strainer to remove as much milk as possible without destroying any lumps of crabmeat. Discard milk.
- Add shrimp to food processor and pulse 15 times. Add cream and pulse 5 more times. Scrape down sides of processor bowl as needed.
- Add to bowl with cool vegetables. Add hot pepper sauce, lemon juice, mustard, Old Bay seasoning, and stir until incorporated.
- Add crabmeat and carefully fold until blended.
- Make 8 balls, about the same size, and place on baking sheet covered in parchment. Using a spatula press until patties are ½ inch thick. Cover with plastic wrap and refrigerate for at least a half hour, if not a little longer.
- Press each crab cake firmly into panko crumbs until covered.
- Place on plate and go to your smoker.
- Preheat smoker to 250 degrees.
- Smoke crab cakes for 30 minutes or 155 degrees.
- Serve.
- With aioli and lemon!
- Enjoy every bite!
Notes
- Stir constantly when toasting the panko to be sure it doesn't burn.
- Always use a gentle but firm touch with your crab meat to ensure it stays nice and lumpy.
- Be sure you let your vegetables cool completely before adding them to the shrimp puree so the cream doesn't curdle.
- If you're looking for ideas for what to serve with crab cakes you have definitely come to the right place. We have an amazing list for you to check out.
Nutrition Information
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Calories
228kcal
(11%)
Carbohydrates
11g
(4%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
595mg
(25%)
Potassium
209mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
271IU
(5%)
Vitamin C
5mg
(6%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 595mg | 25% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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