JUMBO LUMP CRAB CAKE SANDWICH
Steps:
- 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.
- Whisk all ingredients together and refrigerate or serve immediately.
- 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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mulualem Tegene
[email protected]These crab cakes were easy to make and tasted delicious. I would definitely recommend them to anyone looking for a quick and easy seafood dish.
Nonkululeko Matolweni
[email protected]These crab cakes were amazing! The crab meat was so fresh and flavorful, and the breading was crispy and golden brown. I served them with a side of lemon wedges and tartar sauce, and they were perfect.
Paige Whitehead
[email protected]These crab cakes were delicious! I will definitely be making them again.
Ibrahim Matsayi
[email protected]These crab cakes were a bit dry, but the flavor was good.
AbdelGhafour
[email protected]I would definitely make these crab cakes again. They were easy to make and tasted delicious.
Rashdorj Nandinchimeg
[email protected]Not bad!
arul pragash
[email protected]Meh.
Jason McDade
[email protected]These crab cakes were amazing! The crab meat was so fresh and flavorful, and the breading was crispy and golden brown. I served them with a side of lemon wedges and tartar sauce, and they were perfect.
MANSUR ABUBAKAR MUHAMMAD
[email protected]These crab cakes were a bit too heavy on the breading for my taste, but the flavor was still good. I think I'll try using less bread crumbs next time.
Roy Martinez
[email protected]I've made these crab cakes several times now, and they always turn out perfect. They're easy to make and so flavorful. I love that I can use fresh or frozen crab meat, and that they can be baked or fried.
Albert Juarez
[email protected]These crab cakes were absolutely delicious! The jumbo lump crab meat was sweet and succulent, and the breading was perfectly crispy. I served them on toasted buns with tartar sauce and lemon wedges, and they were a hit with my family.