Jumbo Lump Crab Cake Sandwich
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A seafood sandwich that's a real treat.
Ingredients
2 cups mayonnaise, divided
1 large egg
2 tablespoons Dijon mustard, divided
2 teaspoons hot pepper sauce, divided
2 green onions, finely chopped
1 tablespoon fresh dill, chopped
2 tablespoons fresh parsley, chopped and divided
1/2 cup breadcrumbs
1/2 cup red pepper, diced
1 lemon, divided, zested and juiced
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
1 cup jumbo lump crabmeat
1/2 cup all-purpose flour, for dusting
1/2 cup peanut oil, for sauteing
6 thin slices pancetta, cooked until crispy
6 focaccia rolls
1 tablespoon Worcestershire sauce
1 tablespoon sweet pickle relish
1 tablespoon large capers
1 tablespoon fresh chives, chopped
8 roma tomatoes
olive oil
Instructions
Combine 1 cup mayonnaise, egg, 1 tablespoon Dijon mustard and 1 teaspoon hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, 1 tablespoon parsley, breadcrumbs, diced red pepper, lemon zest and lemon juice of 1/2 a lemon and 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix all ingredients well.
Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment