The Most DELICIOUS Crab Cake PoBoy

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and still provides a seafood flavor.

hoagie rolls

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

Cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: generic seasoning

Homemade blends can be tailored to taste and cost less.

Pick through the jumbo lump crab to ensure there are no shells.

In a bowl, combine 0.5 cup Blue Plate mayonnaise, 1 egg, 2-3 tablespoons fresh chopped chives, 1 minced fresh shallot, juice and zest of half a lemon, 1 tablespoon Cajun seasoning, 1-1.5 teaspoons hot sauce, and a few dashes of Worcestershire sauce.

Mix the wet ingredients together.

Add 1.5 cups panko breadcrumbs to the mixture and fold in gently.

Add the picked crab meat and fold it into the mixture without breaking it apart too much.

Form the mixture into patties, about 0.5 cup each, pressing them together gently.

Place the formed patties on butcher paper and refrigerate for 20-30 minutes to set.

Heat a greased flat top griddle or a cast iron skillet over medium heat.

Transfer the crab cakes to the griddle, pressing them down slightly, and cook for about 3 minutes per side until golden brown.

Carefully flip the crab cakes and cook for another 3 minutes until golden brown on both sides.

Transfer the cooked crab cakes to a platter.

Toast a loaf of French bread in the oven.

Spread a generous amount of Blue Plate remoulade sauce on the bottom of the toasted French bread.

Add shredded lettuce, thinly sliced ripe tomatoes, and dill pickle chips on top of the remoulade.

Place 4 crab cakes on top of the toppings.

Spread more remoulade sauce on the top piece of the bread and close the sandwich.

Cut the PoBoy in half and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens