Crab cakes with mango-sriracha mayo

Smokey Goodness 2 is the new book by barbecue master Jord Althuizen. With this crab cake recipe, he shows that you really don’t have to put only meat on the grill. 

Jord says the following about the recipe in his book:
These crab cakes can be grilled perfectly with the necessary finesse. The extra flavor that the grill and wood-fired fire add to the delicate crab meat is so delicious that you’re willing to take the risk of them breaking. The trick is to use a thoroughly cleaned and oil-greased grill grate and only turn them when the underside is nicely crisp and the crab cake is almost cooked through.

Would you rather play it safe? Then place a small ovenproof pan or cast-iron griddle (plancha) on your grill grate and crisp them up on it. The mango-sriracha mayo for dipping, with its sweet heat, is the perfect dip for the crab cakes.

Read our Q&A with Jord Althuizen here

Method
In a bowl, combine the egg, mayonnaise, mustard, Worcestershire sauce and Tabasco, and stir well. Add the remaining ingredients except the crab meat and mix well. Finally, add the crab meat and carefully fold it in by hand. Divide the mixture into eight equal balls. Shape the balls between your hands into hockey-puck shapes, pressing firmly. Let the cakes rest in the refrigerator for one hour.

Prepare a BBQ for direct grilling and heat it to 180 degrees. If you’re playing it safe, heat the griddle or plancha as well. Meanwhile, make the mango-sriracha mayo by combining all the ingredients and puréeing them with an immersion blender or food processor. Taste and add salt or freshly ground black pepper if necessary.

Place the crab cakes on the grill, griddle or plancha and put the lid back on the BBQ. Let the crab cakes brown for 6 to 8 minutes and only turn them when they feel firm and start to come away from the grill grate. Cook the other side for about 4 minutes, until it is also nicely brown and crisp. Serve the crab cakes with the fresh mango-sriracha mayo for dipping.

Smokey Goodness 2 – The next-level barbecue book

Jord Althuizen
€ 24.99
Kosmos Uitgevers