Jumbo Lump Crab Cake Sandwich
- Level: Easy
- Yield: 6 servings
- Total: 8 hr 32 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 12 min
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
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
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.