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CRAB CAKE ROLL
CRAB CAKE ROLL
CRAB CAKE ROLL
CRAB CAKE ROLL

CRAB CAKE ROLL

Yield
1 portion
Portion Size
1 sandwich
Ingredients: Measure:
Jumbo lump crab meat
2 lbs
Greek yogurt
6 tbsp
3 tbsp
Old Bay® Seasoning
2 tbsp
Fresh lemon juice
2 tbsp
Mayonnaise
2 tbsp
Fresh parsley, chopped
2 tbsp
Dry bread crumbs
1 cup
Mayonnaise
1/2 cup
1/4 cup
Capers, chopped
2 tbsp
Prepared Cajun spice blend
1 tbsp
Crab Cakes (see recipe above)
2
French roll
1
Mustard Remoulade (see recipe above)
1-1/2 tbsp
Red onion, thinly sliced
2 tbsp
Radish microgreens
1/4 cup

Directions

  1. To make CRAB CAKES: Combine all ingredients in large bowl.

  2. Shape into 20 patties, 2 ounces each; refrigerate until service.

  3. To make MUSTARD REMOULADE: Combine all ingredients in a small bowl; refrigerate until service.

  4. To make CRAB CAKE ROLL: Preheat oven to 350°F.

  5. Sear Crab Cakes in an oven-proof skillet over medium-high heat for 2 minutes on each side or until golden brown. Transfer skillet to oven; cook 7 minutes longer.

  6. Place French roll on sheet tray; cut a lengthwise slit down the center of roll top to within 3/4 inch of bottom.

  7. Bake for 3 to 5 minutes or until golden and crisp.

  8. Remove from oven; place Crab Cakes in toasted roll.

  9. Drizzle with Mustard Remoulade; top with onions and microgreens.

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