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 https://bit.ly/KingCrawCajun
– Killer Hogs Hot Sauce https://bit.ly/KHHotSauce

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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Hey welcome back to how to barbecue right I’m Malcolm Reed today I’m going to show y’all how I make something incredibly delicious lump crab cake poboys let’s get to cooking y’all so the star of this show is the lump crab now if you want to pick crabs and get you a

Big old Bowl get to pick it but I just buy that jumbo lump crab from my local grocery store you do want to kind of pick through it make sure there’s no shells in it we’re going to start some Blue Plate Mayonnaise y’all I got about

Half a cup in here if you’re Mak them Po Boys you got to use New Orleans mayonnaise then we’re going to add one egg some fresh chopped chives and I’m just going to kind of eyeball but I want two or three tablespoons here then I got

A little fresh shallot that I minced up real fine just to give it some little texture little bite the juice of half a lemon that I zested and then I’ve also got that zest from that lemon now y’all know we got a season this mixture so

I’ve got some of my quing crawl that’s a Cajun seasoning use whatever Cajun seasoning you like probably about a tablespoon I like my crab cakes to have some flavor then we’re going to add some hot sauce y’all you want about a teaspoon teaspoon and a half then bump

It up with a little bit of wor Shire few dashes kind of has the making of a little rlod with an egg in it but that egg is to glue these cakes together now we’re going to add cup and a half of panko breadcrumbs I don’t want too much

Breadcrumbs in my crab cake cuz when I want crab cakes I want it to be a lot of crab in it so I’ve got a pound and a half of that jumbo lump crab that I picked through make sure there’s no shells in it so just kind of start

Folding that wet mixture in now we’re going to get down and dirty cuz we got to use our hands and we’re going to form these into patties so there’s no right or wrong way just get in there and get you some you want probably about a/2 cup

And when I say form them into patties we’re just going to kind of press it together and then flatten it out a little bit you want to make sure they kind of stick together but we’re not looking for a monster sized crab cake cuz it is going on a PoBoy I mean check

Out all that crab you can see the herbs that we’ve got in it and that’s going to stick together and we’re going to lay these on some butcher paper here now that wasn’t too bad putting these crab cakes together but here’s the most important part you got to stick them in

The refrigerator for 20 30 minutes that’s going to give them time to set up the egg is going to start working on it help it glue together but we’re going to have them really good and cold before we go outside and we cook these things up

In some butter on the flat top y’all all right y’all I got that griddle greased up it’s ready to do some cooking now you could cook this inside and cast IR Skillet on stove but if you got a flat top get outside and use it first I’m

Going to put down cooking butter I call it that’s what’s going to grease these crab cakes and make them Brown up now we’re going to carefully transfer them from the platter right to the top and just give them one last little press to make sure they stick together we’re

Going to lay them right in that butter you need about 3 minutes per side something like that we just want them to kind of get gold and brown and you can see that lump crab and these cakes you know they going to taste good M butter is good just sizzling all that sweet

Crab getting happy with all those flavors we put in it oh man y’all hear that Sizzle I hope you can hand now let’s get up under one of these crab cakes we’re going to flip these real carefully over look at that golden brown same thing just flip it over

That’s what I want to see that gold and brown crust on the outside tender buttery crab on the inside that’s going to make a heck of a PoBoy the trick to crab cakes is don’t mess with them too much just let them get golden on both

Sides all right we’ve been 3 minutes on both sides so I want to peek under here and just see oh yeah oh that perfect carefully transfer them over to a platter let me finish up these last few and it’s going to be time to make a pooy

Y’all all right y’all we got these crab cakes ready and you can serve these just like this appetizer even a main course top them with a little rlod they’re good to go we’re going to do something even better I’m going to build a PoBoy with

Them so I’ve got a loaf of French bread that we just toasted a little bit in the oven now for a PoBoy remod sauce is my favorite of course I made it with blue plate we’re going to shmear some of this right on the bottom I like a lot of the

Rlod we got some shredded lettuce this is just like green leaf lettuce I’m just putting the lettuce on there for the doctors to be happy just put some thinly sliced Ripe Tomato on there these are like the restaurant style dill pickle chips you almost see through them I’m

Going to hit them with a little bit more King crawl just to pop them Tomatoes give it a little bite now we’re going to take our crab cakes the star of the show that buttery succulent crab what do you think you think four of them is going to

Go I think so on top bun we got more of that raliz going right over and now you just flip this top piece of that roll right on top let’s cut this juger in half that piece of crab right there I can go ahead and try this one

Right so here is the absolute best part of the day y’all we’re fixing to pick this bohemuth up crab cake PoBoy look at this I don’t even know if I can get my head on it we going to try though my God this is one phenomenal sandwich

Y’all thanks for hanging out with us here today how a barbecue right yall like what we’re doing subscribe to the channel find us on all the social platforms and we’re going to talk about this crabcake PoBoy in depth on our weekly podcast so y’all give that a listen to we’ll see you next

Time oh there’s a bite to jumped out out the backs side