Chesapeake Bay Crab Po' Boys

Chesapeake Bay Crab Po' Boys

Chesapeake Bay Crab Po' Boys


2/3 c. mayonnaise

2 Tbsp. finely chopped sweet pickle

1 Tbsp. Dijon mustard

1/2 c. minced onion

1/2 c. minced red bell pepper

4 Tbsp. unsalted butter

1 lb. lump crab meat, picked

1/2 c. thinly sliced scallion greens

6 Tbsp. mayonnaise

1 lightly beaten egg white

1 c. fine dry bread crumbs

1 tsp. Worcestershire sauce

Old Bay Seasoning to taste


4 five-inch lengths soft French bread, split and toasted lightly

4 iceburg lettuce leaves

Make mustard mayonnaise:

In a bowl, whish together 2/3 c. mayonnaise, sweet pickle, and Dijon mustard and reserve.

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 c. 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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