Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 4
INGREDIENTS
CRABCAKES
- 1 lb crab meat jumbo lump lump or claw, wild caught
- 1 tablespoon . Italian parsley finely chopped
- 1 tablespoon . of roasted red peppers or fresh red peppers finely chopped may be left out
- 1 tablespoon of sweet onions finely chopped you may sub any type of onion you like
- 1/4 cup of seasoned bread crumbs
IMPERIAL SAUCE
- 1/2 cup Hellman’s Mayonnaise
- 1 large egg
- 1 tablespoon sugar
- 1 teaspoon Old Bay Seasoning
- 1 dash of Worcestershire sauce
- 1 squeeze of fresh lemon juice
COLE SLAW
- 1 small head of cabbage – cored and sliced very thinly
- 1/2 small red pepper or carrot sliced thinly and chopped
- 1 1/2 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
BOARDWALK FRIES
- 2 large potatoes – washed and cut into shoe string french fries
- 2 cups canola oil to fry potatoes
- Old Bay Seasoning to taste
INSTRUCTIONS
-
Crabcakes
-
Mix crabmeat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
-
In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
-
Add the imperial sauce to the crabmeat and mix together gently, add in the bread crumbs and work them into the mixture.
-
Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crabcakes
-
Divide the crabmeat mixture into 8 small crabcakes
-
If you are frying the crabcakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil till golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.
-
Cole Slaw
-
Mix mayonnaise, sugar, vinegar, sea salt and black pepper in a small bowl, blending the ingredients completely. Allow to sit for about 5 minutes so sugar fully dissolves, then remix the ingredients
-
Mix together cabbage and red pepper, then add in cole slaw dressing and mix well to make sure all the cabbage and red peppers are thoroughly coated.
-
Refrigerate until ready to use
BOARDWALK FRIES
-
Place cut potatoes in a large bowl and rinse well with cold running water until water becomes clear. Cover cut potatoes with water an 1-inch past potatoes refrigerate for at least one hour
-
Using a deep skillet, heat canola oil to 350 degrees (use a thermometer)
-
Dry potatoes in kitchen towels to get all the water off of them
-
Very Carefully Add dry potatoes to oil and fry until golden brown about 5-6 minutes, remove from pan and dry on paper towels. (you have just blanched the potatoes)
-
When ready to serve re-fry the potatoes for 3-4 minutes to get them crispy.
-
Sprinkle liberally with Old Bay seasoning
BUILD YOUR SANDWICH
-
Place crabcake on bun
-
Top with french fries and cole slaw and enjoy!