crab burger po' boys

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Servs: 2

Can be prepared in 45 minutes or less.

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  • add   3 tablespoons finely chopped sweet pickle
  • add   1 tablespoon drained capers, chopped fine
  • add   <B>For mustard mayonnaise:</B>
  • add   1/2 pound lump crab meat, picked over
  • add   2 tablespoons lightly beaten egg
  • add   1/4 cup minced green bell pepper
  • add   2 tablespoons unsalted butter
  • add   vegetable oil for fryingtwo 5-inch lengths soft-crumb French bread, split and toasted lightly
  • add   1/2 teaspoon Worcestershire sauce
  • add   1/4 cup minced onion
  • add   2 iceberg lettuce leaves, sliced thin
  • add   1/3 cup mayonnaise
  • add   1/4 cup thinly sliced scallion greens
  • add   3 tablespoons mayonnaise
  • add   cayenne to taste
  • add   1/2 cup plus 1 tablespoon fine dry bread crumbs
  • add   1 tablespoon Creole or Dijon mustard<B>For crab burgers:</B>


  1. Make mustard mayonnaise:
  2. In a bowl whisk together mayonnaise ingredients and reserve.
  3. Make crab burgers:
  4. In a small heavy skillet cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. In a bowl stir together onion mixture, crab meat, scallion greens, mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, cayenne, and salt to taste.
  5. Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface. Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs.
  6. In a 10-inch heavy deep skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2 1/2 minutes on each side, transferring to paper towels to drain.
  7. Spread bread with reserved mustard mayonnaise and sandwich crab burgers and lettuce between bread.

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