Crab Po Boys

Category: Fish & Seafood


2/3 cup mayonnaise
2 Tbsp. finely chopped sweet pickle
1 Tbsp. Dijon mustard
1/2 cup minced onion
1/2 cup minced red bell pepper
4 Tbsp. unsalted butter
1 lb. lump crab meat, picked over
1/2 cup thinly sliced scallion greens
6 Tbsp. mayonnaise
1 lightly beaten egg white
1 cup fine dry bread crumbs
1 tsp. Worcestershire sauce
cayenne to taste
4 five-inch lengths soft-crumb French bread, split and toasted lightly
4 iceberg lettuce leaves, sliced thin


Make mustard mayonnaise: In a bowl, whisk together 2/3 cup mayonnaise, sweet pickle, and Dijon mustard. Set aside.

Make crab po' boys: In a small heavy skillet, cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. in a bowl, stir together onion mixture, crab meat, scallion greens, 6 Tbsp. mayonnaise, egg, 1 Tbsp. bread crumbs, Worcestershire sauce, cayenne, and salt to taste. Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface. Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs. Refrigerate several hours.

In a 10-inch heavy deep skillet, heat 1/4 inch vegetable oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2-1/2 minutes on each side, transferring to paper towels to drain. Spread bread with reserved mustard mayonnaise and sandwich crab and lettuce between bread. Serves 4.

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