
Ease of preparation rating: Easy
Yield: 20 small cakes
INGREDIENTS:
1 ½ pounds (675 g) crabmeat, picked over for shells
1 large egg, lightly beaten
1 cup (240 ml) panko breadcrumbs
2 teaspoons (10 ml) Dijon mustard
1 teaspoon (5 ml) Worcestershire
¼ cup (60 ml) mayonnaise
½ cup (120 ml) finely chopped green onion
¼ cup (60 ml) finely chopped red bell pepper
½ teaspoon (2.5 ml) garlic powder
½ teaspoon (2.5 ml) smoked paprika
¼ teaspoon (1.25 ml) cayenne
1 tablespoon (15 ml) Cajun seasoning
¼ teaspoon (1.25 ml) dried oregano
¼ teaspoon (1.25 ml) dried thyme
¼ teaspoon (1.25 ml) onion powder
¼ teaspoon (1.25 ml) salt
¼ teaspoon (1.25 ml) ground black pepper
¼ cup (60 ml) melted butter
Oil, for grill
Plum Salsa
5 plums, pits removed and diced
½ red onion, diced
¼ cup (60 ml) fresh basil, chopped
1 tablespoon (15 ml) brown sugar
2 tablespoons (30 ml) lime juice
1 teaspoon (5 ml) diced poblano pepper
METHOD:
Add diced plums, red onion, basil, brown sugar, lime juice, and poblano pepper to a bowl. Stir and refrigerate and chill in the refrigerator.
Add crabmeat, egg, and panko breadcrumbs to a bowl and mix well.
To a separate bowl, add Dijon mustard, Worcestershire, mayonnaise, green onion, red pepper, garlic powder, paprika, cayenne, Cajun seasoning, dried oregano, dried thyme, onion powder, salt, and ground black pepper in a medium bowl and mix well. Add the crab mixture and stir to combine.
Refrigerate this mixture for 20 minutes to firm up.
Preheat barbeque for medium heat at 350-375 F (175-190 C).
Divide the mixture into 20 equal portions and form the cakes into 2-inch (5 cm) rounds.
Brush the cakes with melted butter.
Brush grill with oil.
Place the cakes over direct heat and cook for 3-4 minutes per side or until nice golden grill marks appear.
Remove from grill and serve with a spoonful of Plum Salsa.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.