Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

30 mins
1 hr 15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Place applewood chips in center of 1 (18-inch) square piece of heavy-duty aluminum foil. Bring up sides of foil over wood chips; double fold top and side edges to seal, making a packet. Pierce several holes in top of packet.

  • Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to one side of a charcoal grill. Place applewood smoke packet, with holes facing up, directly on lit burner or hot coals.

  • Line a baking sheet with heavy-duty aluminum foil. Gently stir together jumbo crabmeat and crab claw meat; spread mixture on prepared baking sheet.

  • Place baking sheet over unlit side of grill. Grill crabmeat, covered, 30 minutes. Remove crabmeat, and cool completely on baking sheet, about 15 minutes.

  • Stir together crushed crackers, Dijon mustard, mayonnaise, lemon juice, melted butter, Worcestershire sauce, Old Bay seasoning, parsley, dry mustard, and eggs in a large bowl until well combined. Gently fold in smoked crabmeat, and shape mixture into 8 (1-inch-thick) crab cakes.

  • Heat 2 tablespoons of the oil in a large skillet over medium. Add 4 crab cakes, and cook until golden, 4 to 5 minutes on each side. Repeat with remaining oil and crab cakes. Drain on paper towels. Serve immediately with Tartar Sauce.


Pierpoint Restaurant, Baltimore, MD