Crab Cake Po' Boys Recipe

Name: Crab Cake Po' Boys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 French rolls; 1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme; 12 ounces lump crabmeat, drained; 2 cups Remoulade Sauce, recipe follows; 1 (8.5-ounce) box corn muffin mix; Vegetable oil, for frying; Tomatoes, sliced; Butter lettuce leaves, washed and dried; 2 tablespoons jarred capers, chopped; 2 cups tartar sauce; 2 teaspoons Cajun seasoning; 1 teaspoon prepared horseradish; 6 dashes hot pepper sauce, or to taste (recommended: Tabasco)

Servings: persons

6 French rolls
1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme
12 ounces lump crabmeat, drained
2 cups Remoulade Sauce, recipe follows
1 (8.5-ounce) box corn muffin mix
Vegetable oil, for frying
Tomatoes, sliced
Butter lettuce leaves, washed and dried
2 tablespoons jarred capers, chopped
2 cups tartar sauce
2 teaspoons Cajun seasoning
1 teaspoon prepared horseradish
6 dashes hot pepper sauce, or to taste (recommended: Tabasco)

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

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 French rolls, 1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme, 12 ounces lump crabmeat, drained, 2 cups Remoulade Sauce, recipe follows, and more.

Yes, Crab Cake Po' Boys falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cake Po' Boys

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions