Name: Smoked Jumbo Lump Crab Cakes with Lemon Dill Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: El Guapo Garlic Powder; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; ZYN Lemon Ginger; Fresh Dill; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Worcestershire Sauce; Previously Frozen Meat Chopped Clam; Best Foods Real Mayonnaise Mayonnaise; French's® Stone Ground Dijon Mustard; SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil; Kinder's BBQ Fajita Seasoning; Bag Of Organic Lemons

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For the Crab Cakes: Slightly thaw the jumbo lump crab cakes. Spray them with cooking spray and season generously with your preferred BBQ seasoning. Place the crab cakes in a smoker preheated to 375°F with hickory wood chunks. Smoke for 30 minutes.

For the Lemon Dill Remoulade: In a bowl, combine mayonnaise, zest from half a lemon, juice from one whole lemon, fresh dill, hot sauce (or Worcestershire sauce), dijon mustard, and garlic powder. Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined. Serve the smoked crab cakes with the lemon dill remoulade.

Smoked Jumbo Lump Crab Cakes with Lemon Dill Remoulade

Serves 2

15 mins prep

30 mins cook

45 mins total

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