Crab Po Boys

[migration] empty title 106 Author: Canadian Living Credits: [migration] empty title 106

  • Portion size 6 servings

Ingredients

  • 1/4 cup butter
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped green onion
  • 1/3 cup finely chopped sweet red pepper
  • 1/3 cup all-purpose flour
  • 1 cup milk heated
  • 2 egg yolks
  • 2 pkg (7 ounces/200 g each) frozen crabmeat thawed and drained
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper
Coating:
  • 1/2 cup all-purpose flour
  • 2 eggs lightly beaten
  • 2 cups fresh bread crumbs
  • vegetable oil for deep-frying
  • 6 softcrusted French rolls
  • Tartar sauce (recipe follows)
  • Tomato slices
  • lettuce

Method

In skillet, melt butter over medium heat; cook celery, onion and red pepper until softened and liquid is released, about 3 minutes. Sprinkle with flour; cook, stirring often, for 5 minutes. Pour in hot milk; cook, stirring constantly, until thickened, about 1 minute. Remove from heat.

Stir in egg yolks, 1 at a time. Stir in crabmeat, parsley, salt, hot pepper sauce and pepper. Let cool.

Meanwhile, in deep-fryer or large shallow Dutch oven, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 1 minute.

Coating: Divide crab mixture into 12 cakes. Coat each in flour, then in eggs, then in breadcrumbs, pressing to adhere all over.

Deep-fry cakes, a few at a time, until golden brown and crisp, 2 to 4 minutes. Drain on paper towels. Repeat with remaining crab cakes.

Without cutting all the way through, slice rolls in half horizontally. Scoop out middle part of bread, leaving 1/2-inch (1 cm) border on all sides. Spread tartar sauce on cut sides. Top with tomato slices, shredded lettuce and 2 crab cakes each.

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Crab Po Boys

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