Jumbo Lump Crab Cake Po-boy
Jumbo Lump Crab Cake Po-boy
Category: Main Courses
Serving Size: 1 Po-Boy
Crab Cakes
Ingredients
- 9 ounces Jumbo Lump Crab meat, picked clean of shells
- 2 tablespoons mayonnaise
- 1/2 teaspoon Lemon juice
- 1 stalk green onion, rinsed & sliced thin
- 4 sprigs flat leaf parsley, rinsed & chopped
- 3 tablespoons bread crumbs
- 1 pinch Sea salt
- 1/2 pinch ground black pepper
Instructions
Combine all ingredients for the cakes and fold together gently as not to break up the crab meat, form into 3 oz cakes and chill.
Honey Mustard Sauce
Ingredients
- 1 tablespoon yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon lemon juice
- 1 tablespoon Honey
- 1/2 pinch sea salt
Instructions
Combine all ingredients for the sauce and let chill.
Crab Cake Po-boy
Ingredients
- 1 poboy pistolette approx 8” long
- 1/4 ounce baby arugula, washed & dried
- 2 tablespoon seasoned flour
- 2 ounces clarified butter
- 4 ounces Jumbo lump crabmeat picked clean of shells
Instructions
Place skillet on medium high heat and add 1 oz clarified butter, dust both sides crab cakes with seasoned flour and place in skillet, sear on 1 side until golden brown then flip and place in 350 degree oven for approx 5 minutes, cut Poboy pistolette down the center but not all the way thru as to create a pocket, place baby arugula on bottom piece of bread then add crab cakes, top with honey mustard sauce then heat Jumbo jump in step 3 with butter & place over the top of the crab cakes.
Cooking Measurements
1 cup = 250 ml = 16 Tablespoons
1/2 cup = 125 ml = 8 Tablespoons
1/3 cup = 83 ml = 5.3 Tablespoons
1/4 cup = 62 ml = 4 Tablespoons
1 Pinch = 1/8 Teaspoon