Grandma's Old Fashioned Crab Cake Roll
4 large garlic cloves, minced
6 tablespoons olive oil
1/4 cup diced onion
1/3 cup diced scallions
1/2 cup diced celery
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
2 tablespoons white wine
1 pound lump crabmeat, drained
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
2 tablespoons lemon juice
2 eggs, lightly beaten
2 tablespoons chopped parsley leaves
2 teaspoons Dijon mustard
1 teaspoon seafood seasoning (recommended: Old Bay Seasoning)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 hamburger buns
Tomato, sliced for garnish
Lettuce, for garnish
1 lemon, cut into wedges for garnish
2 cups Remoulade sauce, recipe follows
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 and freshly ground black pepper
Instructions:
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.
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.
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.
