The Most Delicious Crab Cake PoBoy
Recipe Overview
Overview
The Lump Crab Cake PoBoy is a delightful sandwich that showcases the sweet, tender crab meat as the star ingredient. The recipe begins with fresh jumbo lump crab, which is carefully mixed with mayonnaise, egg, and seasonings to create a flavorful base. The addition of fresh herbs like chives and shallots adds a nice texture and depth of flavor, while the zesty lemon juice brightens the mixture.
Forming the crab cakes is a hands-on process, and the key is to handle the mixture gently to keep the crab intact. After forming the patties, chilling them in the refrigerator for about 30 minutes helps them set, ensuring they hold together during cooking. The crab cakes are then cooked in butter on a flat top or skillet until golden brown, creating a deliciously crispy exterior.
To assemble the PoBoy, toasted French bread is smeared with a flavorful remoulade sauce, layered with shredded lettuce, ripe tomatoes, and the perfectly cooked crab cakes. This sandwich is not just a meal; it’s an experience that brings the flavors of New Orleans to your kitchen. Whether served as an appetizer or a main course, this PoBoy is sure to impress.
Overall, this recipe is approachable yet indulgent, making it a fantastic option for gatherings or a special treat at home. The combination of flavors and textures in this crab cake PoBoy is simply irresistible.
Recipe Details
Steps & Tips
Tip: Pick through crab meat to ensure there are no shells.
Add half a cup of Blue Plate Mayonnaise to a bowl.
Add one egg to the mayonnaise.
Add two or three tablespoons of fresh chopped chives.
Add minced fresh shallots to the mixture.
Add the juice of half a lemon and its zest.
Add about a tablespoon of Cajun seasoning.
Add about a teaspoon to a teaspoon and a half of hot sauce.
Add a few dashes of Worcestershire sauce.
Tip: Chill crab cakes in the refrigerator for 20-30 minutes to help them set.
Add a cup and a half of panko breadcrumbs.
Add a pound and a half of picked jumbo lump crab.
Fold the wet mixture into the crab gently.
Use hands to form the mixture into patties, about half a cup each.
Refrigerate the patties for 20-30 minutes.
Grease the griddle with cooking butter.
Tip: Don't mess with crab cakes too much while cooking; let them get golden on both sides.
Carefully transfer the crab cakes to the griddle.
Cook the crab cakes for about 3 minutes per side.
Flip the crab cakes carefully to cook the other side.
Transfer the cooked crab cakes to a platter.
Prepare a PoBoy with the crab cakes.
Tip: You can serve crab cakes as an appetizer or main course.
Toast a loaf of French bread in the oven.
Spread remoulade sauce on the bottom of the toasted bread.
Add shredded lettuce on top of the remoulade.
Add thinly sliced ripe tomatoes.
Sprinkle more Cajun seasoning on the tomatoes.
Tip: Use thinly sliced tomatoes for a better presentation on the PoBoy.
Add the crab cakes on top of the lettuce and tomatoes.
Spread more remoulade on the top bun.
Place the top bun on the assembled PoBoy.
Cut the PoBoy in half for serving.
Ingredients
Ingredient: Shellfish
→ Substitution: Use a plant-based crab alternative.
Ingredient: Eggs
→ Substitution: Chia seeds mixed with water can be used as a binder.
Ingredient: Gluten
→ Substitution: Use gluten-free breadcrumbs.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using jumbo lump crab ensures a rich and flavorful crab cake.
- •Chilling the crab cakes before cooking helps them hold their shape.
- •Panko breadcrumbs provide a light and crispy texture to the crab cakes.
- •The remoulade sauce adds a tangy kick that complements the sweetness of the crab.
