Crab Cake Po-boy Recipe
On a toasted hoagie with lettuce, tomato, and jalapeno tartar
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Ingredients
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Crab Cakes
Jalapeno Tartar Sauce
Po-Boy Assembly
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and the egg. Mix gently until all ingredients are well incorporated.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a plate lined with parchment paper.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Jalapeno Tartar Sauce
- 4
Mix the Tartar Sauce
In a small bowl, combine the mayonnaise, diced jalapeno, chopped capers, lemon juice, and salt. Mix until well blended and set aside.
Po-Boy Assembly
- 5
Prepare the Hoagie
Slice the hoagie rolls lengthwise, but do not cut all the way through. Toast the rolls lightly on a grill or in a toaster.
- 6
Assemble the Po-Boy
Spread a generous amount of jalapeno tartar sauce on the inside of each hoagie. Layer with lettuce, sliced tomato, and add 1-2 crab cakes per sandwich.
- 7
Serve
Close the hoagies and serve immediately while warm, with extra jalapeno tartar sauce on the side if desired.