Recipe courtesy of Alan Nowell
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Jumbo Lump Crab Cake Sandwich
Total:
8 hr 32 min
Prep:
20 min
Inactive:
8 hr
Cook:
12 min
Yield:
6 servings
Level:
Easy
Total:
8 hr 32 min
Prep:
20 min
Inactive:
8 hr
Cook:
12 min
Yield:
6 servings
Level:
Easy

Ingredients

Roasted Tomato Remoulade Sauce:
Oven Roasted Tomatoes:

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:

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.

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