CRAB CAKE PO' BOYS
Steps:
- Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.
- Preheat oven to 375 degrees F.
- In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
- In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
- Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
- In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
- Yields: 2 cups
- Prep Time: 5 minutes
- Inactive Prep Time: about 1 hour
- Ease of preparation: easy
SOFT SHELL CRAB PO BOYS
Oh boy, po boys! Serve with an ice-cold Barq's root beer in a large frosty beer mug. Make sure you clean your crabs properly.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In one bowl, beat together the eggs and milk.
- In another bowl, sift together the flour and baking powder.
- Season the cleaned crabs with salt and a generous amount of pepper.
- Dip crabs thoroughly in the egg mixture, then in the flour mixture. Set aside.
- Pour vegetable oil into a fry pan to about 1" deep. Heat to very hot.
- Cook crabs until golden brown, turning once, about 4-5 minutes on each side. Drain on paper toweling.
- Cut the toasted French bread into four pieces. Dress the bread of each sandwich with mayonnaise, lettuce and a couple slices of tomatoes. Place the two crabs inside each sandwich and season with a dash or two of hot sauce.
Nutrition Facts : Calories 948.2, Fat 8.9, SaturatedFat 3.2, Cholesterol 87.8, Sodium 1666.1, Carbohydrate 171.8, Fiber 7, Sugar 6.7, Protein 44.5
CAJUN CRAB BURGERS
Here's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; stir in 3/4 cup bread crumbs. Fold in crab. Shape into four 1/2-in. thick patties. Place remaining bread crumbs in a shallow bowl. Coat patties with crumbs., In a large skillet, heat oil over medium heat. Add burgers; cook 4-5 minutes on each side or until golden brown. Drain on paper towels. Serve burgers on rolls with lettuce, tomato and, if desired, tartar sauce.
Nutrition Facts :
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