Crab Cake Po’ Boy. Chef Frank turns his famous MD style crab cakes into a Po Boy. Authentic Maryland style crab cakes on French bread with Louisiana remoulade.
INGREDIENTS
Remoulade Sauce
1/2 cup mayo
1/2 TBSP minced horseradish
1 TBSP chopped capers
1 TBSP chopped parsley
2 TBSP mustard
2 TBSP ketchup
1/2 tsp creole seasoning
1/2 tsp Old Bay seasoning
1tsp lemon juice
1 tsp hot sauce
Maryland Style Lump Crab Cakes
INGREDIENTS
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don’t get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and top with a dab of butter.
7. Bake at 375 for 12-15 minutes.
OLD BAY SEASONING
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
Tropical Island Gourmet
Craft Hot Sauce
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