Crab Cake Po' Boys
- 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
- 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)
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:
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
Recipe courtesy Sandra Lee
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Recipe courtesy of Bobby Flay