So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Crab can be found in most grocery stores and to prepare your own is much more economical than going out to a fancy restaurant. These will delight you and your guest for that special meal. Where possible, use the freshest ingredients for better results!
Directions:
6 ounces fresh crabmeat or 1 6-ounce can, drained 1 1/2 cups fresh white breadcrumbs 1/2 cup chopped green onions 2 tablespoons mayonnaise 1 teaspoon Old Bay, Creole or other seafood seasoning 1 egg yolk 1 1/2 tablespoons Dijon mustard Fresh ground pepper corns to taste Kosher salt to taste
Directions: Mix the crabmeat, 1 cup breadcrumbs, the green onions, mayonnaise and the Old Bay seasoning in medium bowl. Season with salt and pepper to taste. Next, stir in the egg yolk. Make four 2 1/2-inch-diameter crab cake patties. Place the remaining 1/2 cup breadcrumbs in shallow bowl. Dip patties into crumbs, coating completely.
Prepare barbecue (medium-high heat). Brush barbecue rack with oil. Grill until golden brown, about 3-4 minutes per side.
Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed!
Click & Order Your Bulk Chips & Chunks TODAY
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6 ounces fresh crabmeat or 1 6-ounce can, drained 
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
