Jumbo Lump Crab Cake Sandwich

Total Time:
8 hr 32 min
20 min
8 hr
12 min

6 servings

  • 1 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot chili sauce (recommended: Sriracha)
  • 2 green onions, finely chopped
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 cup bread crumbs
  • 1/2 cup diced red pepper
  • 1/2 lemon, zested and juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup jumbo lump crabmeat
  • 1/2 cup all-purpose flour, for dusting
  • 1/2 cup peanut oil, for sauteing
  • 6 thin slices Italian pancetta, cooked until crispy
  • 6 focaccia rolls
  • Roasted Tomato Remoulade Sauce, recipe follows
  • Roasted Tomato Remoulade Sauce:
  • Oven Roasted Tomatoes, diced, recipe follows
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon large capers
  • 1 teaspoon hot chili sauce (recommended: Sriracha)
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped Italian parsley leaves
  • 1/2 lemon, zested and juiced
  • Oven Roasted Tomatoes:
  • 8 Roma tomatoes
  • Olive oil
  • Salt and freshly ground black pepper
  • Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.

  • Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.

  • Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.

Roasted Tomato Remoulade Sauce:
  • Whisk all ingredients together and refrigerate or serve immediately.

Oven Roasted Tomatoes:
  • Preheat oven to 200 degrees F.

  • Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

View All

Cooking Tips
Loading review filters...