Fish/Seafood: Crab Po' Boys
Source of Recipe
justmecookin
List of Ingredients
2/3 cup mayonnaise
2 tablespoon finely diced sweet pickle
1 tablespoon dijon mustard
1/2 cup onion, minced
1/2 cup red or green bell pepper, minced
4 tablespoon butter
1 lb. lump crab meat, pick through making sure to remove any shell
1/2 cup scallion greens, thinly sliced
6 tablespoon mayonnaise
1 lightly beaten egg white
1 cup fine dry bread crumbs
1 teaspoon worcestershire sauce
dash of old bay seasoning
dash of pepper
4 lengths of soft-crumb french bread, split, lightly toasted
4 iceberg lettuce leavesRecipe
Make mustard mayonnaise: In a bowl, whish together 2/3 cup mayonnaise, sweet pickle, and Dijon mustard and reserve.
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, crabmeat, scallion greens, 6 tablespoon mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, dash of Old Bay Seasoning, pepper 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 1/4 of crab mixture into a 3-inch patty (it will be soft) and coat with breadcrumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and breadcrumbs. 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.
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