Cedar Plank Crab Cakes

Grilling crab cakes on a cedar plank adds a nice smoky depth to the subtly sweet crab.

Serves: 8Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 large cedar plank, soaked in water for at least 2 hours
  • 1⁄4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon stone ground mustard
  • 1⁄2 teaspoon smoked paprika
  • 16 ounces Private Selection™ Wild Caught Jumbo Lump Crab Meat
  • 1⁄2 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1⁄4 cup green onion, chopped
  • 1 teaspoon minced garlic
  • 1⁄2 teaspoon salt
  • 2 tablespoons melted butter


  • In a small bowl combine mayonnaise, relish, mustard and smoked paprika. Refrigerate until time to serve.
  • Heat grill to medium high heat.
  • In a bowl combine crab, breadcrumbs, egg, green onion, garlic and salt. Form in to 8 crab cakes and place on soaked cedar planks; brush with melted butter.
  • Place cedar plank on the grill and cook 12-15 minutes or until internal temperature reaches 155°F.
  • Serve crab cakes with smoked paprika sauce.
  • Refrigerate leftovers.