Photo: Jumbo Lump Crab Cake Sandwich Recipe
Ingredients
- 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
Directions
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:
- 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
Whisk all ingredients together and refrigerate or serve immediately.
Oven Roasted Tomatoes:
- 8 Roma tomatoes
- Olive oil
- Salt and freshly ground black pepper
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.
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By Chef #314128
Seattle, WA
on May 19, 2011
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From reading all the reviews...the amount of crab meat has been posted on this site incorrectly. Why don't they correct the mistake...it is one pound of crab NOT one cup. I am disappointed in the web-site....that is a huge oversight.
Veronica from Seattle
By Renie05
Schaumburg, IL
on February 28, 2011
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Made this for dinner tonight and was highly disappointed. First, I cut back on the mayo as previous reviewers recommended, and it probably could have had a little more breadcrumbs. I thought the crab meat cakes lacked in taste. I did make the remoulade but didn't care for that either, and will pitch it. I think it was a time consuming and expensive recipe to experience a so-so taste.
By mismax
Richardson, TX
on February 10, 2011
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The recipe as written on FN is wrong. It should be 1 pound of crab meat - not 1 cup. After reading other reviews, I reduced the mayo to 1/3 cup in the cakes, and roasted the tomatoes for only 6 hours.
With these adjustments they were delicious!
Read all 21 reviews