Smoked Crab Cakes with Spicy Remoulade

Smoked paprika and Challenge Lawry’s Seasoned Salt Butter Snack Spread set the tone for this Creole-style crab cake recipe. You don’t have to use Tabasco as the hot sauce here, but doing so gives it a little extra Louisiana flair.







Spicy Remoulade Sauce

  • ½ cup mayonnaise
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 1 Tablespoon spicy brown mustard
  • 1 Tablespoon sweet relish
  • 1 Tablespoon hot sauce (such as Tabasco)
  • ½ teaspoon Creole seasoning
  • kosher salt and black pepper, to taste

Smoked Crab Cakes

  • 2 large eggs, room temperature
  • ¼ cup Challenge Lawry’s Seasoned Salt Butter Snack Spread, melted
  • 1 teaspoon smoked paprika
  • ¼ cup finely diced celery
  • 2 Tablespoons minced parsley
  • kosher salt
  • black pepper
  • ¾ cup finely crushed crackers (saltines or Ritz)
  • 1 pound jumbo lump crabmeat, picked over
  • 2 Tablespoons canola oil
  • lemon wedges, for serving


Spicy Remoulade Sauce

  • 1

    Combine mayonnaise, paprika, cayenne, mustard, relish, hot sauce and Creole seasoning in a small bowl. Stir until well mixed; season to taste with salt and pepper. Cover and chill.

Smoked Crab Cakes

  • 2

    Whisk together eggs, Challenge Lawry’s Seasoned Salt Butter Snack Spread, smoked paprika, celery, parsley, ½ teaspoon salt and ½ teaspoon pepper until combined. Add cracker crumbs and crab meat and fold together until just combined.

  • 3

    Shape into 6 large crab cakes (about ⅓ cup each) and place on a large plate. Cover and refrigerate for at least 1 hour.

  • 4

    Preheat a grill or smoker to 250°F and set it up for indirect heat. If using a gas grill, place a handful of dry wood chips on a large piece of aluminum foil and fold it up into a sealed pouch. Poke holes in the pouch, then remove the grates and place the packet directly on top of a burner (before it’s on). Turn on that burner and leave the other side off. Close the grill and let it heat up and fill with smoke.

  • 5

    Heat canola oil in a large skillet over medium-high heat until it shimmers. Fry crab cakes until a deep golden brown crust forms, about 3 minutes per side. Transfer to a quarter sheet pan or other small baking sheet.

  • 6

    Place baking sheet with crab cakes into the grill or smoker and smoke for 30 minutes.

  • 7

    Remove from smoker and serve hot, with lemon wedges and spicy remoulade sauce.

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