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Red Fish Grill Recipes

 


Jumbo Lump Crab Cake Po-Boy

Category: Main Courses
Serving Size: 1 Po-Boy

Crab Cakes

  • 9 ounces Jumbo Lump Crab meat, picked clean of shells
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Lemon juice
  • 1 stalk green onion, rinsed & sliced thin
  • 4 sprigs flat leaf parsley, rinsed & chopped
  • 3 tablespoons bread crumbs
  • 1 pinch Sea salt
  • 1/2 pinch ground black pepper

Combine all ingredients for the cakes and fold together gently as not to break up the crab meat, form into 3 oz cakes and chill.

 

Honey Mustard Sauce

  • 1 tablespoon yellow mustard
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon lemon juice
  • 1 tablespoon Honey
  • 1/2 pinch sea salt

Combine all ingredients for the sauce and let chill.

 

Crab Cake Po-Boy

  • 1 poboy pistolette approx 8 long
  • 1/4 ounce baby arugula, washed & dried
  • 2 tablespoon seasoned flour
  • 2 ounces clarified butter
  • 4 ounces Jumbo lump crabmeat picked clean of shells

Place skillet on medium high heat and add 1 oz clarified butter, dust both sides crab cakes with seasoned flour and place in skillet, sear on 1 side until golden brown then flip and place in 350 degree oven for approx 5 minutes, cut Poboy pistolette down the center but not all the way thru as to create a pocket, place baby arugula on bottom piece of bread then add crab cakes, top with honey mustard sauce then heat Jumbo jump in step 3 with butter & place over the top of the crab cakes.

 


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