CRAB CAKE ROLL

Guldens

Yield: 1 portion
Portion Size: 1 sandwich
Change yield to  

Ingredients:SKU:Measure:
Crab Cakes (yields twenty 2-oz. crab cakes or 10 portions)
Jumbo lump crab meat 2 lb
Greek yogurt 6 tbsp
Gulden's Spicy Brown Mustard64144 871403 tbsp
Old Bay SeasoningNaN 2 tbsp
Fresh lemon juice 2 tbsp
Mayonnaise 2 tbsp
Fresh parsley, chopped 2 tbsp
Dry bread crumbs 1 cup
Mustard Remoulade (yields 1 cup or 10 portions)
Mayonnaise 1/2 cup
Gulden's Spicy Brown Mustard64144 871401/4 cup
Capers, chopped 2 tbsp
Prepared Cajun spice blend 1 tbsp
Crab Cake Roll
Crab Cakes (see recipe above) 2
French roll 1
Mustard Remoulade (see recipe above) 1-1/2 tbsp
Red onion, thinly sliced 2 tbsp
Radish microgreens 1/4 cup

Preparation:

  1. To make CRAB CAKES: Combine all ingredients in large bowl.
  2. Shape into 20 patties, 2 ounces each; refrigerate until service.
  3. To make MUSTARD REMOULADE: Combine all ingredients in a small bowl; refrigerate until service.
  4. To make CRAB CAKE ROLL: Preheat oven to 350F.
  5. Sear Crab Cakes in an oven-proof skillet over medium-high heat for 2 minutes on each side or until golden brown. Transfer skillet to oven; cook 7 minutes longer.
  6. Place French roll on sheet tray; cut a lengthwise slit down the center of roll top to within 3/4 inch of bottom.
  7. Bake for 3 to 5 minutes or until golden and crisp.
  8. Remove from oven; place Crab Cakes in toasted roll.
  9. Drizzle with Mustard Remoulade; top with onions and microgreens.
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Nutrition Facts
Serving Size 1 sandwich
Servings Per Recipe 1 portion
Amount per Serving
Calories
429
% Daily Value*
Total fat
20%
13 g
Saturated fat
9%
2 g
Cholesterol
36%
109 MG
Sodium
65%
1,568 MG
Carbohydrate
15%
46 g
Dietary fiber
5%
1 g
Sugars
0%
4 g
Protein
55%
28 g
Vitamin A
8%
• Vitamin C
10%
Calcium
16%
• Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet