CRAB CRACKER CAKES
- 1 pound crab claw meat
- 2 packages of saltine crackers
- 3 eggs
- 1 cup mayonnaise
- 3 stalks celery finely diced and sautéed
- 1 small sweet onion finely diced and sautéed
- 1/2 red bell pepper finely diced and sautéed
- 2 Tbs Big Green Egg Citrus & Dill seasoning
- 2 Tbs Dizzy Pig Bayouish Seasoning
- Bread crumbs
Preheat your grill to a temperature around 385-400 degrees.
Preheat your pizza stone on the grill after oiling the top.
Use your hands to crush the crackers in the sleeve that they are packaged. Try to crush them very fine if possible.
Place into a large bowl and add the seasonings and sautéed vegetables.
Next whisk the eggs and mayo together and add to the bowl.
Mix thoroughly using a large spoon or your hands.
Sprinkle a layer of the bread crumbs into a baking pan. Use a tablespoon to form balls out of the crab mixture. Roll them with your hands into a palm size ball and then roll the crab ball in the bread crumbs you placed in the baking pan. Thoroughly coat the crab ball completely. Continue this process until all the mixture is formed into crab balls.
Cook on the stone: Use something like Parkay in the squirt bottle to coat the baking stone with butter. The hot stone will liquify the butter immediately.
Place the cab balls onto the stone and press down with a spatula to form the crab cake.
Cook approximately 4-5 minutes and then flip for another 3-4 minutes. You want a nice toasted surface on the crab cake. Remove when done to a covered container and then continue the process until all are cooked.
Serve with a cocktail sauce made with ketchup, horseradish sauce, and lemon juice.
TL Stallings, Madison Fireplace & Patio