Grilled Crab Cakes Recipes

Steps:

• For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
• For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
• Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
• Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
• Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
• Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
• Top each cake with corn relish and serve.

Steps:

• Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.
• Scrub the outside of the pumpkin clean.
• Cut the pumpkin in half and remove and discard the seeds and pulp.
• Cut the pumpkin into roughly 2″ squares.
• Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes).
• Remove from the grill and let cool.
• Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4″ to 1/2″ dice.
• Cut the poblanos in half lengthwise.
• Discard the veins, seeds and stem.
• Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black.
• Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.
• Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.
• Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal).
• Mix together with a spoon.
• Add the bread crumbs and stir until well mixed.
• Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.
• If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.
• Fill a plate with some of the remaining panko.
• Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1″ thick.
• Use your fingers to make sure the edges of each cake are well compressed and firm.
• To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.
• Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).
• Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce.
• Serve with more sauce on the side and accompany with lime wedges.