Cajun Crab Cake Poboy
Cajun Crab Cake PoBoy
Malcom Reed
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
Ingredients
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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
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1 loaf Poboy Bread (French Bread)
shredded lettuce
sliced tomatoes
dill pickle chips
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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!
