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Jumbo Lump Crab Cake Sandwich Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

Jumbo Lump Crab Cake Sandwich Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

Ingredients

  • 2 cups mayonnaise, divided
  • 1 large egg
  • 2 tablespoons Dijon mustard, divided
  • 2 teaspoons sriracha hot pepper sauce, divided
  • 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 lemon, divided, zested and juiced
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 1 cup jumbo lump crabmeat
  • 1/2 cup all-purpose flour, for dusting
  • 1/2 cup peanut oil, for sauteing
  • 6 thin slices pancetta, cooked until crispy
  • 6 focaccia rolls
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon large capers
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped italian parsley leaves
  • 8 roma tomatoes
  • olive oil

Preparation

Combine 1 cup mayonnaise, egg, 1 tablespoon Dijon mustard and 1 teaspoon sriracha 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 of 1/2 a lemon and 1/4 teaspoon salt and 1/4 teaspoon 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 together 1 cup mayonnaise, 1 tablespoon Dijon mustard, Worcestershire sauce, sweet pickle relish, capers, 1 teaspoon sriracha, chives, Italian parsley and the zest and juice of 1/2 a lemon 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 to taste. Place in oven for 8 hours or overnight.

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Preparation

Combine 1 cup mayonnaise, egg, 1 tablespoon Dijon mustard and 1 teaspoon sriracha 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 of 1/2 a lemon and 1/4 teaspoon salt and 1/4 teaspoon 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 together 1 cup mayonnaise, 1 tablespoon Dijon mustard, Worcestershire sauce, sweet pickle relish, capers, 1 teaspoon sriracha, chives, Italian parsley and the zest and juice of 1/2 a lemon 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 to taste. Place in oven for 8 hours or overnight.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product