Recipe courtesy of The Kaboom Box
Show: Eat St.
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Crab Cakes

Recipe courtesy of Bobby Deen

Chuck's Crab Cakes

Recipe courtesy of Chuck Hughes

Crab Cakes with Spicy Remoulade

Recipe courtesy of Tia Mowry

Crab Cake Benedict with Old Bay Hollandaise

Recipe courtesy of Bobby Flay

Crab Cake Sandwich

Recipe courtesy of Sunbird Kitchen

Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here