Grandma's Old Fashioned Crab Cake Roll
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 3 servings
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 3 servings
Ingredients
Remoulade Sauce:
Directions
- In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
- In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
Remoulade Sauce:
- In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
