20 small cakes
- 1½ lbs (675 g) crabmeat, picked over for shells
- 1 large egg, lightly beaten
- 1 cup (240 ml) panko breadcrumbs
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire
- ¼ cup (60 ml) mayonnaise
- ½ cup (120 ml) finely chopped green onion
- ¼ cup (60 ml) finely chopped red bell pepper
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) smoked paprika
- ¼ tsp (1.25 ml) cayenne
- 1 tbsp (15 ml) Cajun seasoning
- ¼ tsp (1.25 ml) dried oregano
- ¼ tsp (1.25 ml) dried thyme
- ¼ tsp (1.25 ml) onion powder
- ¼ tsp (1.25 ml) salt
- ¼ tsp (1.25 ml) ground black pepper
- ¼ cup (60 ml) melted butter
- oil, for grill
- 5 plums, pits removed and diced
- ½ red onion, diced
- ¼ cup (60 ml) fresh basil, chopped
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) diced poblano pepper
- Add diced plums, red onion, basil, brown sugar, lime juice and poblano pepper to a bowl. Stir and refrigerate and chill in the refrigerator.
- Add crabmeat, egg and panko breadcrumbs to a bowl and mix well.
- To a separate bowl, add Dijon mustard, Worcestershire, mayonnaise, green onion, red pepper, garlic powder, paprika, cayenne, Cajun seasoning, dried oregano, dried thyme, onion powder, salt and ground black pepper in a medium bowl and mix well. Add the crab mixture and stir to combine.
- Refrigerate this mixture for 20 minutes to firm up.
- Preheat barbecue for medium heat at 350-375F (175-190C).
- Divide the mixture into 20 equal portions and form the cakes into 2-inch (5 cm) rounds.
- Brush the cakes with melted butter.
- Brush grill with oil.
- Place the cakes over direct heat and cook for 3-4 minutes per side or until nice golden grill marks appear.
- Remove from grill and serve with a spoonful of plum salsa.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.