Jumbo Lump Crab Cake Sandwich

Name: Jumbo Lump Crab Cake Sandwich
Prep time: 8 h 32 min
Cook time: 8 h 32 min
Total time: 8 h 32 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters bread crumbs; 1 Tbsp capers; 1 teaspoon hot chili sauce (recommended: Sriracha); 1 Tbsp chopped chives; 1 Tbsp Dijon mustard; 1 large egg; 118 milliliters all-purpose flour, for dusting; 6 focaccia rolls; 1 Tbsp chopped fresh dill; 1 Tbsp chopped fresh parsley leaves; 2 green onions, finely chopped; 1 lemon, zested and juiced; 237 milliliters lump crabmeat; 237 milliliters mayonnaise; 6 servings Olive oil; 6 slices thin slices Italian pancetta, cooked until crispy; 1 Tbsp chopped Italian parsley leaves; 118 milliliters peanut oil, for sauteing; 0 teaspoons pepper; 118 milliliters diced red pepper; 8 Roma tomatoes; 0 teaspoons salt; 6 servings Salt and freshly ground black pepper; 1 Tbsp sweet pickle relish; 1 Tbsp Worcestershire sauce

Jumbo Lump Crab Cake Sandwich might be just the main course you are searching for. This recipe serves 6. One serving contains 2023 calories, 44g of protein, and 115g of fat. From preparation to the plate, this recipe takes roughly 8 hours and 32 minutes. Head to the store and pick up bread crumbs, capers, mayonnaise, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well.

Ingredients you will need

Dijon Mustard

Chili Sauce

Mayonnaise

Egg

Equipment you will use

Whisk

Bowl

Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Green Onions

Lemon Juice

Lemon Zest

Red Pepper

Parsley

Dill

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.

Ingredients you will need

Crabmeat

All Purpose Flour

Place patties into saucepan with peanut oil.

Ingredients you will need

Peanut Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Sauce

Focaccia

Pancetta

Tomato

Crab

Roll

Whisk all ingredients together and refrigerate or serve immediately.

Equipment you will use

Whisk

Preheat oven to 200 degrees F.

Equipment you will use

Oven

Take fresh Roma tomatoes and cut in half lengthwise.

Ingredients you will need

Roma Tomato

Place tomatoes cut side up on sheet tray.

Ingredients you will need

Tomato

Drizzle olive oil, and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Place in oven for 8 hours or overnight.

Equipment you will use

Oven

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hay Shed Hill Pitchfork Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.