Recipe courtesy of The Kaboom Box

Crab Cake Po' Boy

  • Level: Intermediate
  • Total: 3 hr (includes resting time)
  • Active: 1 hr
  • Yield: 8 servings
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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 


Canola oil, for frying

8 hamburger buns, split and lightly toasted


  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.