Grilled Cajun Crab Cakes on Cedar with Charred Corn Salsa

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread processed into large, airy flakes; they produce a much lighter, crisper coating than standard breadcrumbs. They have a neutral flavor and a distinctly crunchy texture when fried or baked, common in Japanese dishes like tonkatsu. Find them in the breading aisle of most supermarkets or at Asian markets; good substitutes are crushed cornflakes, crushed rice crackers, or a mix of regular breadcrumbs and a little oil to mimic crispness, though texture will differ.

Ingredient Spotlight

Cedar grilling plank (soak before use)

A cedar grilling plank is a thin board of cedar wood used as a cooking surface for grilling, most famously for salmon; it imparts a mild smoky, resinous wood aroma to the food while preventing direct flame contact. Its use is rooted in Pacific Northwest and Indigenous grilling traditions and is now popular for outdoor grilling of fish, poultry, and vegetables. You can buy pre-cut grilling planks at BBQ supply stores, specialty grocery stores, and online; if unavailable, substitute with soaked alder/hickory/plank alternatives, or approximate the smoky flavor by using a smoker box or soaked wood chips on the grill.

Ingredient Spotlight

Lump crab meat

Lump crab meat refers to large, intact chunks of white crab meat taken from the body of the crab; it’s prized for its delicate, sweet, briny flavor and meaty texture. It’s a graded form of crab meat (above claw meat) often used in crab cakes, salads, and upscale dishes because of its presentation and texture. Buy it fresh at seafood counters or in refrigerated/frozen vacuum packs and canned varieties labeled “lump”; acceptable substitutes are backfin or claw meat (more robust flavor and finer texture) or imitation crab (surimi), though both will change flavor and texture.