CRAB CAKE ROLL

CRAB CAKE ROLL
CRAB CAKE ROLL

Yield Portion Size

1 portion (1 sandwich)
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
View Nutrition Information

Directions

  1. Step 1

    To make CRAB CAKES: Combine all ingredients in large bowl.

  2. Step 2

    Shape into 20 patties, 2 ounces each; refrigerate until service.

  3. Step 3

    To make MUSTARD REMOULADE: Combine all ingredients in a small bowl; refrigerate until service.

  4. Step 4

    To make CRAB CAKE ROLL: Preheat oven to 350°F.

  5. 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.

  6. 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.

  7. Step 7

    Bake for 3 to 5 minutes or until golden and crisp.

  8. Step 8

    Remove from oven; place Crab Cakes in toasted roll.

  9. Step 9

    Drizzle with Mustard Remoulade; top with onions and microgreens.

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