Jumbo lump crab cake sandwich

  • For the oven roasted tomatoes
  • 8 Roma tomatoes
  • Olive oil
  • Salt and freshly ground black pepper
  • For the roasted tomato remoulade sauce
  • 240ml mayonnaise
  • Oven roasted tomatoes, diced, recipe above
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sweet pickle relish
  • 1 tbsp large capers
  • 1 tsp hot chilli sauce (recommended: Sriracha)
  • 1 tbsp chopped chives
  • 1 tbsp chopped Italian parsley leaves
  • 1/2 lemon, zested and juiced
  • 240ml mayonnaise
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tsp hot chilli sauce (recommended: Sriracha)
  • 2 spring onions, finely chopped
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley leaves
  • 30g breadcrumbs
  • 85g diced red pepper
  • 1/2 lemon, zested and juiced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 400g jumbo lump crabmeat
  • 70g plain flour, for dusting
  • 120ml groundnut oil, for sauteing
  • 6 thin slices Italian pancetta, cooked until crispy
  • 6 focaccia rolls
1) For the oven roasted tomatoes: Preheat oven to 90C.

2) Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

3) For the sauce: Whisk all ingredients together and refrigerate or serve immediately.

4) For the sandwiches: Combine mayonnaise, egg, Dijon mustard and hot chilli sauce in a large bowl and using a whisk, mix well. Add spring onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.

5) Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into six patties and dust with flour. Place patties into saucepan with groundnut oil. Saute on medium heat for 4-6 minutes and carefully turn and cook for 406 minutes on the other side.

6) Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted tomato remoulade sauce.

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