Grilled Cajun Crab Cakes on Cedar with Charred Corn Salsa

How to Make Grilled Cajun Crab Cakes on Cedar with Charred Corn Salsa

1. 1

   Step 1: Soak plank and preheat grill

   Place the cedar plank in a shallow pan and submerge with water for at least 30 minutes (up to 1 hour). Preheat the grill to medium-high (about 375–400°F / 190–205°C) while the plank soaks; this gives you a hot surface and smoky plank when you put it on the grates.

   For this step

   • 1 plankCedar grilling plank (soak before use)
2. 2

   Step 2: Mix crab cake binder and form cakes

   In a bowl gently fold together lump crab meat, panko, mayonnaise, egg, Cajun seasoning, and sliced green onion — mix just until combined to keep large crab lumps intact. Form mixture into 6 evenly sized cakes (about 3–3.5 oz / 85–100 g each), press lightly to compact, then chill on a tray for about 20 minutes so they firm up and hold together on the grill.

   For this step

   • 1 lbLump crab meat
   • 3/4 cupPanko breadcrumbs
   • 2 tbspMayonnaise
   • 1 largeLarge egg
   • 1 1/2 tspCajun seasoning
   • 2 stalksGreen onion (scallion), thinly sliced
   
3. 3

   Step 3: Char the plank and set up the grill

   Drain and pat the soaked cedar plank dry; brush one side lightly with oil. Place the plank oil-side-down over direct heat for 2–4 minutes until it begins to smoke and show char marks — this drives off the moisture and brings out cedar aroma. Move the plank to a cooler part of the grill (indirect heat) so it stays hot but won’t flame up when the cakes are placed on top.
4. 4

   Step 4: Char corn and make salsa

   While the plank is heating, toss the corn kernels in a little oil and char them directly on the hot grates in a grill basket or cast-iron skillet until blistered and golden, 6–8 minutes, turning occasionally. Transfer corn to a bowl and mix with diced red onion, chopped cilantro, and the juice of 1 lime; season with salt to taste and set aside to let flavors meld.

   For this step

   • 1 1/2 cupsFresh corn kernels (from about 2 ears)
   • 1/3 cupRed onion, finely diced
   • 1/3 cupCilantro, chopped
   • 1 eachLime
5. 5

   Step 5: Grill crab cakes on the cedar plank

   Place chilled crab cakes on the pre-charred cedar plank spaced apart, cover the grill and cook over indirect medium heat for about 10–12 minutes until cakes are set and internal temperature reaches 145°F (63°C). For extra char, carefully move the cakes off the plank for 30–45 seconds per side directly over the hot zone at the end of cooking, using a sturdy wide spatula.
6. 6

   Step 6: Rest, plate and serve

   Remove plank from grill and let crab cakes rest 2–3 minutes, then transfer to plates and spoon a generous portion of charred corn salsa over or to the side of each cake. Serve with lime wedges and additional Cajun seasoning or hot sauce as desired; refrigerate leftovers in an airtight container for up to 2 days.

1. Place the cedar plank in a shallow pan and submerge with water for at least 30 minutes (up to 1 hour). Preheat the grill to medium-high (about 375–400°F / 190–205°C) while the plank soaks; this gives you a hot surface and smoky plank when you put it on the grates.
2. In a bowl gently fold together lump crab meat, panko, mayonnaise, egg, Cajun seasoning, and sliced green onion — mix just until combined to keep large crab lumps intact. Form mixture into 6 evenly sized cakes (about 3–3.5 oz / 85–100 g each), press lightly to compact, then chill on a tray for about 20 minutes so they firm up and hold together on the grill.
3. Drain and pat the soaked cedar plank dry; brush one side lightly with oil. Place the plank oil-side-down over direct heat for 2–4 minutes until it begins to smoke and show char marks — this drives off the moisture and brings out cedar aroma. Move the plank to a cooler part of the grill (indirect heat) so it stays hot but won’t flame up when the cakes are placed on top.
4. While the plank is heating, toss the corn kernels in a little oil and char them directly on the hot grates in a grill basket or cast-iron skillet until blistered and golden, 6–8 minutes, turning occasionally. Transfer corn to a bowl and mix with diced red onion, chopped cilantro, and the juice of 1 lime; season with salt to taste and set aside to let flavors meld.
5. Place chilled crab cakes on the pre-charred cedar plank spaced apart, cover the grill and cook over indirect medium heat for about 10–12 minutes until cakes are set and internal temperature reaches 145°F (63°C). For extra char, carefully move the cakes off the plank for 30–45 seconds per side directly over the hot zone at the end of cooking, using a sturdy wide spatula.
6. Remove plank from grill and let crab cakes rest 2–3 minutes, then transfer to plates and spoon a generous portion of charred corn salsa over or to the side of each cake. Serve with lime wedges and additional Cajun seasoning or hot sauce as desired; refrigerate leftovers in an airtight container for up to 2 days.