Ingredients

6 French rolls
1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme
12 ounces lump crabmeat, drained
2 cups Remoulade Sauce, recipe follows
1 (8.5-ounce) box corn muffin mix
Vegetable oil, for frying
Tomatoes, sliced
Butter lettuce leaves, washed and dried

Instructions

Split rolls in half lengthwise leaving
a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb
mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs.
Set aside.

Preheat oven to 375 degrees F.

In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb
mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12
crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate
works well). Carefully coat crab cakes in the corn muffin mix and set aside.

In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry
the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab
cakes in the preheated oven for 8 to10 minutes.

Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade
Sauce. Remoulade Sauce:
2 tablespoons jarred capers, chopped
2 cups tartar sauce
2 teaspoons Cajun seasoning
1 teaspoon prepared horseradish
6 dashes hot pepper sauce, or to taste (recommended: Tabasco)

In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper
sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1

hour to let flavors meld.

Yields: 2 cups
Prep Time: 5 minutes
Inactive Prep Time: about 1 hour
Ease of preparation: easy