Maryland Crab “Smoke Bombs”

• 2 lbs. Jumbo Lump Crab Meat
• 1/4 cup Panko Bread Crumbs
• 2 sticks of Salted Butter
• 1/2 cup Mayonnaise
• 2 tsp. White Vinegar
• 1 tbs. Old Bay Seasoning
• Kosher Salt and Black Pepper to taste
• Parsley Flakes (garnish)
• Royal Oak Charcoal
• 1 small Chunk of Cherry Wood

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Insulated Grill Gloves
• Porcelain Ramekin

1. Mix Old Bay Seasoning with Crab Meat several hours before serving. Be careful not to break the lumps of crab meat. Place in Refrigerator for a few hours or overnight.

2. Melt butter and mix with white vinegar.

3. In a bowl mix the crab meat with mayonnaise, and panko, then season with a little salt and pepper.

4. Using your hands, being careful not to break up the lumps, make 4 (1/2 lb) tennis ball-sized balls of the crab mixture and place them in individual heat-proof ramekins.

5. Pour the melted butter/vinegar mixture over the crab meat in each ramekin.

6. Light your Smoker with Royal Oak Charcoal using Royal Oak Tumbleweeds. Bring the Smoker up to 350F. Use 1 small stick/chunk of Cherry Wood for smoke (Note: Does not take much smoke to reach the desired level of smokiness).

7. Cook Smoke Bombs in the smoker at 350F for 15 minutes or until you reach a golden brown color and the butter is bubbling.

8. Garnish the tops with parsley flakes.

9. Enjoy!

Notes:

1. Jumbo Lump Crab Meat produces the best results. It will give more of a surface area to attract more smoke.

2. A little wood goes a long way for smoke. Don’t overdo it.

3. Feel free to adjust the amount of Old Bay Seasoning for more Maryland Flavor!