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Print this Recipe    Crab Poboys

Crab Po' Boys

2/3 cup mayonnaise
2 Tbsp. finely chopped sweet pickle
1 Tbsp. Dijon mustard
1/2 cup minced onion
1/2 cup minced red bell pepper
4 Tbsp. unsalted butter
1 lb. lump crab meat, picked over
1/2 cup thinly sliced scallion greens
6 Tbsp. mayonnaise
1 lightly beaten egg white
1 cup fine dry bread crumbs
1 tsp. Worcestershire sauce
cayenne to taste
4 five-inch lengths soft-crumb French bread, split and toasted lightly
4 iceberg lettuce leaves, sliced thin

2/3 cup mayonnaise
sweet pickle
Dijon mustard

In a bowl, whisk together mayo, pickle and mustard.

In a small heavy skillet, cook onion and bell pepper in butter over
moderately low heat, stirring occasionally, until softened. in a
bowl, stir together onion mixture, crab meat, scallion greens, 6
Tbsp. mayonnaise, egg, 1 Tbsp. bread crumbs, Worcestershire sauce,
cayenne, and salt to taste. Put remaining 1/2 cup bread crumbs in
a small bowl and put a piece of plastic wrap on a work surface.
Form one fourth crab mixture into a 3-inch patty (it will be soft)
and coat with bread crumbs, transferring to plastic wrap. Make 3
more patties in same manner with remaining crab mixture and bread
crumbs. Refrigerate several hours. In a 10-inch heavy deep skillet,
heat 1/4 inch vegetable oil over moderately high heat until hot
but not smoking and fry patties until golden and cooked through,
about 2-1/2 minutes on each side, transferring to paper towels to
drain. Spread bread with reserved mustard mayonnaise and sandwich
crab and lettuce between bread. Serves 4.

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