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1
Split rolls in half lengthwise leaving a hinge along 1 side.
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2
Hollow out center of the top and the bottom of each roll.
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3
Place bread crumbs and herb mixture in a blender and whir to make fine crumbs.
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4
Pour into a bowl.
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5
You should have about 1 cup of crumbs.
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6
Set aside.
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7
Preheat oven to 375 degrees F.
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8
In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce.
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9
Stir gently to combine.
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10
Add the bread crumb mixture and lightly toss until just combined.
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11
Over mixing will cause the crab cakes to become gummy.
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12
Form 12 crab cakes approximately 2 1/2 inches diameter.
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13
Pour corn muffin mix onto a plate or shallow dish (a pie plate works well).
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14
Carefully coat crab cakes in the corn muffin mix and set aside.
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15
In a large skillet over medium heat, add enough oil to cover the bottom of the pan.
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16
When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side.
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17
Transfer to a sheet pan.
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18
Bake crab cakes in the preheated oven for 8 to10 minutes.
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19
Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
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20
In a small bowl, mash the capers with a fork.
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21
Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely.
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22
If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
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23
Yields: 2 cups
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24
Inactive Prep Time: about 1 hour
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25
Ease of preparation: easy
