Grandma's Old Fashioned Crab Cake Roll

Total Time:
30 min
15 min
15 min

3 servings

  • 4 large garlic cloves, minced
  • 6 tablespoons olive oil
  • 1/4 cup diced onion
  • 1/3 cup diced scallions
  • 1/2 cup diced celery
  • 2 tablespoons diced green bell pepper
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons white wine
  • 1 pound lump crabmeat, drained
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons lemon juice
  • 2 eggs, lightly beaten
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons Dijon mustard
  • 1 teaspoon seafood seasoning (recommended: Old Bay Seasoning)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 hamburger buns
  • Tomato, sliced for garnish
  • Lettuce, for garnish
  • 1 lemon, cut into wedges for garnish
  • 2 cups Remoulade sauce, recipe follows
  • 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:
  • 2 cups mayonnaise

  • 3 tablespoons green sweet relish

  • 2 garlic cloves, minced

  • 2 teaspoons capers

  • 1 tablespoon anchovy paste

  • 1 teaspoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1/2 teaspoon Worcestershire sauce

  • Salt and freshly ground black pepper

  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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