GRANDMA'S OLD FASHIONED CRAB CAKE ROLL

Grandma's Old Fashioned Crab Cake Roll image

Provided by internetnut

Time 30m

Yield 3 serving(s)

Number Of Ingredients 32

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4 large garlic cloves, minced
6 tablespoons olive oil
1/4 cup diced onion
1/3 cup diced scallion
1/2 cup diced celery
2 tablespoons diced green bell peppers
2 tablespoons diced red bell peppers
2 tablespoons white wine
1 lb lump crabmeat, drained
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons lemon juice
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley leaves
2 teaspoons Dijon mustard
1 teaspoon seafood seasoning (recommended -- Old Bay Seasoning)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 hamburger buns
tomatoes, sliced for garnish
lettuce, for garnish
1 lemon, cut into wedges for garnish
2 cups remoulade sauce
2 cups mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
salt & freshly ground black pepper

Steps:

In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
Remoulade Sauce:
In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Nutrition Facts : Calories 1418.6, Fat 93.5, SaturatedFat 16.6, Cholesterol 318.1, Sodium 3487.4, Carbohydrate 92, Fiber 5.3, Sugar 19, Protein 56.8