Grandma's Old Fashioned Crab Cake Roll

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 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 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
• tomato, 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

Recipe

• 1 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.
• 2 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.
• 3 remoulade sauce:
• 4 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.
• 5 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.