Cajun Crab Cake Poboy
Cajun Crab Cake PoBoy
A kicked up, cajun-style crab cake made with LOTS of crab meat grilled in a LOT of butter! Then turned into a big, delicious Crab Cake PoBoy
- Author
- Malcom Reed
Ingredients
- 1 stick melted butter
- 1 pound fresh lump crabmeat, drained and picked over
- 1 large egg, lightly beaten
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 shallot minced
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Blue Plate Mayonnaise
- 1 Tablespoon Malcom’s King Craw Cajun Seasoning
- 1 teaspoon Killer Hogs Hot Sauce
- 1 teaspoon Worcestershire Sauce
- 1 loaf Poboy Bread (French Bread)
- shredded lettuce
- sliced tomatoes
- dill pickle chips
- 1 cup Blue Plate Mayonnaise
- 2 Tablespoons Dijon Mustard
- 2 Tablespoon King Craw Cajun Seasoning
- 3 green onions - thinly sliced
- 1 Tablespoon flat leaf parsley - chopped
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon minced garlic
- juice from 1/2 lemon
- zest from 1/2 lemon
- Combine the ingredients in a small bowl and refrigerate for at least 1 hour before serving.
Directions
- In a large bowl add the mayo, egg, chives, shallot, lemon juice, lemon zest, King Craw, hot sauce, and Worcestershire. Stir well to combine and add the panko bread crumbs.
- Gently fold in the lump crab meat. Then use your hands to measure out about 1/2 cup of the crab mixture. Shape into cake like patties and place on a sheet pan lined with parchment or butcher paper. Rest the crab cakes for 20-30 minutes in the refrigerator before cooking to allow the cakes to set.
- To cook: fire up a flat top griddle or use a cast iron pan over medium heat. Add a little butter to the cooking surface and gently place the crab cakes on one at a time. Cook for 3 minutes and carefully flip each cake over. Cook until the bottom side is golden brown - about 2-3 more minutes and transfer to a platter. Garnish with remoulade sauce, fresh chives, and a squeeze of lemon or Build a Poboy!
