Cooking Time: 45 Minutes
1¼ cups mayonnaise
¼ cup yellow mustard
2 tablespoons sweet pickle relish, with its juices
1 tablespoon smoked paprika
2 teaspoons Cajun seasoning
2 teaspoons prepared horseradish
1 teaspoon hot sauce
1 garlic clove, finely minced
2 pounds fresh lump crabmeat, picked clean
20 butter crackers (such as Ritz brand), crushed
2 tablespoons Dijon mustard
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1 tablespoon salted butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons chopped fresh parsley
1 teaspoon ground mustard
2 eggs, beaten
¼ cup extra-virgin olive oil, divided
1. For the remoulade:
2. In a small bowl, combine the mayonnaise, mustard, pickle relish, paprika, Cajun seasoning, horseradish, hot sauce, and garlic.
3. Refrigerate until ready to serve.
4. For the crab cakes:
5. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375°F.
6. Spread the crabmeat on a foil-lined baking sheet and place over indirect heat on the grill, with the lid closed, for 30 minutes.
7. Remove from the heat and let cool for 15 minutes.
8. While the crab cools, combine the crushed crackers, Dijon mustard, mayonnaise, lemon juice, melted butter, Worcestershire sauce, Old Bay, parsley, ground mustard, and eggs until well incorporated.
9. Fold in the smoked crabmeat, then shape the mixture into 8 (1-inch-thick) crab cakes.
10. In a large skillet or cast-iron pan on the grill, heat 2 tablespoons of olive oil. Add half of the crab cakes, close the lid, and smoke for 4 to 5 minutes on each side, or until crispy and golden brown.
11. Remove the crab cakes from the pan and transfer to a wire rack to drain. Pat them to remove any excess oil.
12. Repeat steps 6 and 7 with the remaining oil and crab cakes.
13. Serve the crab cakes with the remoulade.