The Most DELICIOUS Crab Cake PoBoy

Cajun Style Crab Cakes - Flat Top Grilled - made into a big, delicious Crab Cake PoBoy
 
#crabcakes #poboy #howtobbqright
 
Cajun Crab Cake PoBoy

WHAT MALCOM USED IN THIS RECIPE:
- Malcom’s King Craw Cajun Seasoning
- Killer Hogs Hot Sauce

Cajun Crab Cake Poboy Recipe

For the Cajun Crab Cakes:
- 1 stick melted butter
- 1 pound fresh lump crabmeat, drained and picked over
- 1 large egg, lightly beaten
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 shallot minced
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Blue Plate Mayonnaise
- 1 Tablespoon Malcom’s King Craw Cajun Seasoning
- 1 teaspoon Killer Hogs Hot Sauce
- 1 teaspoon Worcestershire Sauce

Directions:
1. In a large bowl add the mayo, egg, chives, shallot, lemon juice, lemon zest, King Craw, hot sauce, and Worcestershire. Stir well to combine and add the panko bread crumbs.  
2. Gently fold in the lump crab meat. Then use your hands to measure out about 1/2 cup of the crab mixture. Shape into cake like patties and place on a sheet pan lined with parchment or butcher paper. Rest the crab cakes for 20-30 minutes in the refrigerator before cooking to allow the cakes to set.
3. To cook: fire up a flat top griddle or use a cast iron pan over medium heat.  Add a little butter to the cooking surface and gently place the crab cakes on one at a time. Cook for 3 minutes and carefully flip each cake over. Cook until the bottom side is golden brown - about 2-3 more minutes and transfer to a platter. Garnish with remoulade sauce, fresh chives, and a squeeze of lemon or Build a Poboy!

For the Cajun Crab Cake PoBoy:
- 1 loaf Poboy Bread (French Bread)
- shredded lettuce
- sliced tomatoes 
- dill pickle chips
Directions:
1. Split the bread in half length wise and place under the broiler for 2 minutes or until lightly toasted.
2. Spread remoulade sauce on the bottom half of the bread and top with shredded lettuce, sliced tomatoes, and dill pickle chips. I also season with a little of my King Craw Cajun Seasoning.
3. Place several of the crab cakes on top, smear more remoulade on the top half of the bread and place it over the crab cakes. Cut the Poboy in half and dive in!

Remoulade Sauce:
- 1 cup Blue Plate Mayonnaise 
- 2 Tablespoons Dijon Mustard
- 2 Tablespoon King Craw Cajun Seasoning
- 3 green onions - thinly sliced
- 1 Tablespoon flat leaf parsley - chopped
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon minced garlic
- juice from 1/2 lemon
- zest from 1/2 lemon
Combine the ingredients in a small bowl and refrigerate for at least 1 hour before serving.
 
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Did you miss our previous article...
https://greatcookingtips.com/grilling-tips/in-the-kitchen-with-chef-michael