Smokey Joe's Crab Cakes

By Chef_Madel

Ingredients

• For the Crab Cakes:
• 12 Ounces fresh, frozen or canned cooked lump crab meat
• 3/4 Cup plain bread crumbs
• 1/2 Cup finely diced red bell pepper
• 4 Green Onions (white part only)
• 3 Tablespoons Mayonnaise
• 2 Teaspoons Dijon mustard
• 1/4 Teaspoon hot pepper sauce
• 1/4 Teaspoon kosher salt
• 1/8 Teaspoon freshly ground black pepper
• For the Dressing:
• 2 Tablespoons Extra-virgin olive oil
• 2 Teaspoons white wine vinegar
• 1/2 Teaspoons Dijon Mustard
• Kosher Salt
• Freshly ground black pepper
• 4 Handfuls Mixed Salad greens
• Vegetable oil
• 4 Lemon Wedges

Preparation

Step 1

To make the crab cakes: In a colander drain the crabmeat, (if frozen, allow to defrost) and pat dry with paper towels. In a medium bowl flake the crabmeat with a fork and discard any shell or cartilage. Add the remaining crab cake ingredients and mix gently but thoroughly. Shape into eight small cakes, about 3 inches in diameter and 3/4 inch thick. Place the cakes on plate, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours so they hold together on the grill.

To make the Dressing: In a medium bowl whisk together the salad dressing ingredients, including salt and pepper to taste. Just before serving, toss the salad greens with the dressing and arrange on four plates.

Lightly brush or spray both sides of the crab cakes with vegetable oil. Grill over Direct High heat until the bread crumbs are toasted, 6 to 8 minutes. carefully turning with a wide spatula once halfway through grilling time, Place two warm cakes on each plate and serve with a lemon wedge.