PLANKED CRAB CAKES WITH SPICY HORSERADISH MAYO

1⁄2 cup            light brown sugar
1⁄4 cup            coarsely ground fresh black pepper
1⁄4 cup            kosher salt or coarsely ground sea salt
3 Tbsp             granulated onion
2 Tbsp             mustard seeds, cracked
1 Tbsp             dried dill weed
1 Tbsp             dill seed
1 Tbsp             coriander seed
1 Tbsp             lemon pepper seasoning
2 tsp              granulated garlic

In a large bowl, mix all ingredients together. Transfer to a tightly sealed container and store in a cool, dry place for up to 6 months.

CRAB CAKES

1                      regular red cedar plank, soaked in water
2 lbs                 lump crabmeat, picked over to remove shells
2                      large eggs, beaten
2                      green onions, chopped
1                      small red onion, finely diced
1⁄2 cup            saltine crackers, crushed
1⁄2 cup            mayonnaise
3 Tbsp             Dijon mustard
1 Tbsp             chopped fresh dill
2 tsp                Seafood Plank Seasoning (see above)
2 tsp                Worcestershire sauce

SPICY HORSERADISH MAYO:

1 cup               mayonnaise
1⁄2 cup            brick-style cream cheese, softened
1⁄4 cup            extra hot prepared horseradish
1 tsp                hot sauce
1 tsp                white vinegar
Salt and pepper to taste

Combine the crabmeat with the eggs, green onion, red onion, crackers, mayonnaise, mustard, dill, Seafood Plank Seasoning and Worcestershire sauce. Mix well. Form the crab mixture into cakes, each about 3–4 inches (8–10 cm) in diameter and 1 inch (2.5 cm) thick.

Evenly space the crab cakes on the plank. Cover with plastic wrap and set in the refrigerator for 1 hour to rest.

SPICY HORSERADISH MAYO:

Meanwhile, in a bowl, combine the mayonnaise, cream cheese, extra hot prepared horseradish, hot sauce and white vinegar; season with salt and pepper to taste. Transfer to a small serving bowl; cover and refrigerate until needed.

Preheat the grill to medium-high. Place the plank on the grill and close lid,  for 12 to 15 minutes, until cooked through, and browned. Remove crab cakes from plank and serve 2 per person topped with horseradish mayo.

SERVES 8

Based on Ted Reader’s recipe