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Crab Po Boys

Food Network Canada
YIELDS
6 servings
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Ingredients

Crab Po Boys

¼
cup butter
cup finely chopped celery
cup finely chopped green onion
cup finely chopped sweet red pepper
cup all purpose flour
1
cup milk, heated
2
egg, yolks
2 7
oz packages frozen crabmeat, thawed, and, drained
2
Tbsp chopped fresh parsley
½
tsp salt
½
tsp hot pepper sauce
¼
tsp pepper

Coating

½
cup all purpose flour
2
egg, lightly, beaten
2
cup fresh breadcrumbs
vegetable oil, for deep-frying
6
softcrusted French roll
tartar sauce, (recipe follows)
tomato, slices
shredded lettuce

Tartar Sauce

1
cup mayonnaise
1
Tbsp finely chopped green onion
2
tsp minced gherkin
2
tsp minced capers
2
tsp chopped fresh parsley
2
tsp lemon, juice
1 ½
tsp sweet pickle, relish
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Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

In small bowl, mix together mayonnaise, onion, gherkins, capers, parsley, lemon juice and relish.

Step 8

(Make-ahead: Cover and refrigerate for up to 3 days.)

Yield: 1 cup (250 mL)

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