Crab cakes. Not as grumpy as they sound. Although you may be grumpy when they run out. This recipe for these little tid-bits will serve 6 to 8 as appetizers, or 3 to 4 as a main course, with a salad and some good drinks.
METHOD Thai Cucumber Relish:
In a saucepan, boil the vinegar, water, and sugar for 5 minutes. Remove from the heat and add the ginger, shallots, and cucumber. Stir and set aside to cool. Stir in the cilantro and pepper when cool. Set aside at room temperature.
Combine the crab meat with the eggs, crackers, mustard, mayonnaise, Worcestershire sauce, Seafood Seasoning and Rub, and salt and pepper. Mix very well.
Form the crab mixture into cakes about 3 or 4 inches in diameter and 1 inch thick. As is true for burger patties, the more uniform in size and thickness, the better.
Evenly space the crab cakes on the plank(s). Cover with plastic wrap and refrigerate for 1 hour to rest.
Preheat the grill to medium-high (450°F/230°C).
Set the planked crab cakes on the grill, close the lid, and plank-bake for 12 to 15 minutes, or until cooked through.
Remove crab cakes from plank and serve 2 to 3 per person, topped with cucumber relish.
They’re so good. And a guest favorite. What is your party/gathering staple? The one thing that everybody comes over to have?