Recipe courtesy of Kaboom Box
Show: Eat St.
Crab Cake Po' Boy
Total:
3 hr
Active:
1 hr
Yield:
8 servings
Level:
Intermediate
Total:
3 hr
Active:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Crab Cakes:
  • 4 cups crabmeat, picked over for shells
  • 2 cups panko breadcrumbs
  • 1/4 cup roughly chopped celery
  • 1/4 cup roughly chopped red bell pepper
  • 1/4 cup mayonnaise 
  • 3 tablespoons lemon juice 
  • 1 tablespoon whole-grain Dijon mustard 
  • 1 teaspoon salt 
  • 1/2 teaspoon ground black pepper 
  • Pinch cayenne
  • 1 egg 
Lemon-Garlic Aioli:
  • 2 cups mayonnaise
  • 1/4 cup lemon juice 
  • 3/4 teaspoon ground black pepper 
  • 3/4 teaspoon salt 
  • 5 cloves garlic, finely chopped 
Maple-Mustard Slaw:
  • 4 1/2 cups mayonnaise
  • 1 cup maple syrup 
  • 1 cup yellow mustard 
  • 1/2 cup Dijon mustard 
  • 1 pound cabbage, shredded 
  • Salt
  • Canola oil, for frying
  • 8 hamburger buns, split and lightly toasted

Directions

For the crab cakes: Combine the crabmeat, panko, celery, red pepper, mayonnaise, lemon juice, mustard, salt, pepper, cayenne and egg in a large bowl. Mix together gently and thoroughly with a spatula or your hands. Cover and refrigerate for 2 to 3 hours.

For the lemon-garlic aioli: Combine the mayonnaise, lemon juice, pepper, salt and garlic in a medium bowl. Mix well, cover and refrigerate until ready to use.

For the maple-mustard slaw: In a large bowl, combine the mayonnaise, maple syrup, yellow mustard and Dijon mustard and mix well. Add the cabbage and toss to coat thoroughly. Season with salt. Cover and refrigerate until ready to use.

Finish the crab cakes: Form the crab mixture into eight 1-inch-thick patties. Heat the canola oil to 360 degrees F in a deep, heavy pot. Deep-fry the crab cakes until golden brown and just cooked through, about 3 minutes. (Alternatively, pan-fry the crab cakes in a skillet over medium heat, about 3 minutes per side.)

To serve: Spread the burger buns with lemon-garlic aioli. Set a crab cake on the bottom half of each bun, top with maple-mustard slaw and cover with the bun top.

Cook's Note

Serve extra maple-mustard slaw on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Stinky's Stew with Mema's Pressed Crab Po Boy

Recipe courtesy of Jim Richard

Fried Seafood Po Boy

Recipe courtesy of Emeril Lagasse

Fried Haddock Po' Boy

Recipe courtesy of Chuck Hughes

Crawfish Po Boy

Recipe courtesy of Sot Sot

Roast Beef Po' Boys

Recipe courtesy of Nealey Dozier

Catfish Po Boy

Recipe courtesy of Cooking Channel

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here