Stabilize your grill at 350°F and install your cast iron griddle or soap stone in the highest portion of the Divide and Conquer system. Close the dome and allow the grill and accessory to come to temp.
While the grill is heating up, combine all crab cake ingredients in a medium bowl, EXCEPT the jumbo lump. Mix gently by hand, then add the jumbo lump. Gently mix it into the rest of the ingredients. Scoop out 2 ounce portions. Squeeze excess liquid out. Place the cakes on a sheet pan and transfer to the refrigerator for at least 15 minutes.
Make the Sun-Dried Tomato Butter Sauce by combining the garlic oil, sun-dried tomatoes, roasted garlic in saucepan and warm over medium heat. Stir and macerate consistently. Just before the garlic begins to brown, add the fresh garlic and cook for one minute then sprinkle in chili powder and toast for 1 minute. Add the tomatoes and cook for 1 minute, then deglaze with the wine and reduce by half. Turn the heat to the lowest setting. Slowly whisk in the cubes of butter, a couple of cubes at a time, adding more cubes when the previous ones have melted. Stir continuously. When all of the butter is incorporated, add the lemon juice, Sriracha, and salt. Reserve in a warm place for serving.
- 2 tablespoons Garlic Oil (oil used to roast garlic)
- 1/4 cup Roasted Garlic
- 1/4 cup Sun-Dried Tomatoes
- 2 teaspoons Garlic (fresh minced)
- 2 teaspoons Dark Chili Powder
- 1/4 cup Tomatoes (fresh diced)
- 1 cup Sauvignon Blanc
- 1 pound Butter (unsalted, cubed)
- 1 tablespoon Lemon Juice (fresh squeezed)
- 1/4 cup Parsley (chopped)
- 1/4 teaspoon Salt
Add a couple of tablespoons of olive oil to the cast iron griddle. Gently place the crab cakes on the griddle. Close the lid and roast for 7 minutes, or until the top of the cakes are slightly toasted and the griddle side is golden brown and crispy.
Transfer to the presentation plate and top each cake with a dash of the Sun-Dried Tomato Butter Sauce.