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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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Keto Crab Cakes with Smoky Remoulade
Keto Crab Cakes is a delicious and impressive dinner minus all the carbs! This melt in your mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce is the best of the best!
2 Net Carbs
Printable Recipe Link:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
INGREDIENTS
2 Tablespoons Avocado oil for frying (My favorite brand on Amazon (affiliate link)
For the Crab Cakes
2 Large eggs, beaten
2 1/2 Tablespoons Mayonnaise
1 1/2 teaspoons Dijon Mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Creole seasoning (My favorite brand on Amazon (affiliate link)
1/4 teaspoon Salt
1/4 cup Diced celery
2 Tablespoons chopped fresh parsley
1 Pound lump crab meat
1/2 Cup almond flour (My favorite brand on Amazon (affiliate link)
For the Remoulade
1 Cup Mayonnaise
3 Tablespoons Dill Pickle Relish
2 teaspoons Dijon Mustard
2 Tablespoons Minced white onion
2 Tablespoons lemon juice
1 teaspoon Smoked paprika
1/2 teaspoon Dried dill
Salt and pepper to taste
EQUIPMENT
Meat Thermometer (My favorite brand on Amazon (affiliate link)
INSTRUCTIONS
Combine all the ingredients for the crab cakes in a large bowl and mix well.
Form into eight crab cake patties and set aside on a plate.
Heat the avocado oil in a large skillet over medium heat.
Cook the crab cakes for about six minutes on each side or until internal temp. thermometer reads 165F.
For the remoulade sauce, mix all your ingredients in a small bowl.
Remove the crab cakes from the skillet to a serving platter and garnish with remoulade sauce.
JENNIFER'S TIPS
Nutrition: For 2 crab cakes and 1/4th of the remoulade
Creole Seasoning: Found at most grocery stores. Use your favorite!
Lump Crab Meat: I purchased this in the seafood department of my local Kroger. It is on the expensive side so you could also buy it canned. You will find this in the same spot as canned tuna
These keto crab cakes will keep in an airtight container in the refrigerator for a few days...if they last that long!
NUTRITION
Calories: 646kcal | Carbohydrates: 4g | Protein: 28g | Fat: 57g | Saturated Fat: 3g | Fiber: 2g | Sugar: 1g
PLANT BASED- VEGAN CRAB CAKES with lemon dill sauce recipe
Everyone loves crab cakes, but these are way better because no animals were harmed.
Ingredient list/ Measurements
Crab Cakes:
1 Jar of marinated artichokes (8 Oz)
3 TBS of Liquor from artichoke jar
2 Nori sheets chopped up very small
1/4 Cup Shallots
1/2 Cup of Celery
3 TBS of Lemon juice
1/2 -3/4 Cup of Chickpea Flour
3/4 TBS of Old Bay Seasoning
1/2 tsp of SEA salt
1/2 tsp Pepper
1/2 tsp Parsley Flakes
1/2 tsp Cayenne Pepper
2 tsp Brown sugar/ Coconut sugar /
To Coat Crab Cakes:
1/2 Cup of All Purpose Flour
1/2 Cup of Almond milk or any non dairy milk
3/4 Bread Crumbs
Lemon Dill Sauce:
1/2 Cup of Vegan Mayo
1/4 Cup of lemon
1/2 tsp of salt and pepper
3 TBS of fresh chopped dill (can use dried but doesn't taste as fresh)
1/4 tsp of onion powder
OIL FOR FRYING (variable)
ACLASSY IMPRESSIVE CHRISTMAS DINNER IDEA/OLD SCHOOL CRAB CAKES/DILL HOLLANDAISE SAUCE/VLOGMAS DAY 14
OLD SCHOOL CRAB CAKES/OLD SCHOOL DILL HOLLANDAISE SAUCE
Impress your family and friends this Christmas with this simple and delicious recipe
RECIPE: FOR CRAB CAKES
1# lump crab
1 cup bread crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1 tablespoon whorshire sauce
1 cup mayonnaise
2 ea egg white
Salt and pepper to taste
cavender greek seasoning to taste
Mix slowly all ingredients together in bowl
Place in fridge for 30 minutes (i use an ice cream scoop)
Remove from fridge and make into cakes
Dust with flour and brown in skillet with vegetable oil until golden brown
Enjoy with dill sauce or cocktail sauce
RECIPE FOR DILL HOLLANDAISE:
HOLLANDAISE RECIPE:
3 egg yolks(yolks only)
1 cup melted butter
1 tsp white vinegar
1 tsp dill
salt and pepper to taste
- Use a double boiler to warm up the egg yolks.
- Keep on whisking them until they fluff up and get a little paler.
- Off the heat, slowly add in melted butter
- Keep whisking until you get a smooth, thick but flowing sauce
if mixture is not thick enough
add back to heat until thick
- Season with salt and a generous squeeze of lemon and dill
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OLD SCHOOL SOUL FOOD
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Phone number 281-345-8991
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How to make Crab Cakes with Cucumber Dill Sauce, and Homemade Coleslaw
Light and Flavorful Crab Cakes with a Cucumber-Dill Sauce, and Homemade Coleslaw, perfect for any summer lunch or dinner!
This recipe can be found at our website here:
This recipe, and 499 others can be purchased in our Cookbook Rocky Mountain Lodge & Cabins MORE Favorite Recipes, which can be purchased at our Gift Shop at
And check out our Cascade Luxury Suite at the Lodge for a great romantic getaway, or as a base to stay while enjoying the Pikes Peak region.