CRAB CAKE ROLL
Yield Portion Size
2 lbs |
Jumbo lump crab meat
|
6 tbsp |
Greek yogurt
|
3 tbsp | |
2 tbsp |
Old Bay® Seasoning
|
2 tbsp |
Fresh lemon juice
|
2 tbsp |
Mayonnaise
|
2 tbsp |
Fresh parsley, chopped
|
1 cup |
Dry bread crumbs
|
1/2 cup |
Mayonnaise
|
1/4 cup | |
2 tbsp |
Capers, chopped
|
1 tbsp |
Prepared Cajun spice blend
|
2 |
Crab Cakes (see recipe above)
|
1 |
French roll
|
1-1/2 tbsp |
Mustard Remoulade (see recipe above)
|
2 tbsp |
Red onion, thinly sliced
|
1/4 cup |
Radish microgreens
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 160 mg | 16% |
Carbohydrate | 46 g | 15% |
Cholesterol | 109 mg | 36% |
Total Fat | 13 g | 20% |
Iron | 4 mg | 20% |
Potassium | 63 mg | 0% |
Calories | 429 kcal | 21% |
Sodium | 1568 mg | 65% |
Protein | 28 g | 55% |
Polyunsaturated Fat | 7 g | 35% |
Saturated Fat | 2 g | 9% |
Sugars | 4 g | 0% |
Dietary Fiber | 1 g | 5% |
Vitamin C | 6 mg | 10% |
Vitamin A | 409 iu | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make CRAB CAKES: Combine all ingredients in large bowl.
-
Step 2
Shape into 20 patties, 2 ounces each; refrigerate until service.
-
Step 3
To make MUSTARD REMOULADE: Combine all ingredients in a small bowl; refrigerate until service.
-
Step 4
To make CRAB CAKE ROLL: Preheat oven to 350°F.
-
Step 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.
-
Step 6
Place French roll on sheet tray; cut a lengthwise slit down the center of roll top to within 3/4 inch of bottom.
-
Step 7
Bake for 3 to 5 minutes or until golden and crisp.
-
Step 8
Remove from oven; place Crab Cakes in toasted roll.
-
Step 9
Drizzle with Mustard Remoulade; top with onions and microgreens.
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