Crab Po' Boys

Be gentle when mixing the crab cake ingredients to avoid breaking up the crab meat.

Use fresh crab meat for the best flavor, but canned or imitation crab can also be used.

To add a kick of heat, add hot sauce or additional cayenne pepper to the crab mixture.

For a lightened-up version, try pan-frying the crab cakes in a small amount of oil instead of deep-frying or use a non-stick skillet coated with cooking spray.

Try different seasonings or herbs in the crab mixture.

Before forming the patties, make sure to remove any excess liquid from the crab meat to prevent them from being too wet.

For a healthier option, you can use Greek yogurt instead of mayonnaise in the tangy mayo mixture.

Don't overcrowd the skillet when frying the crab cakes to make sure they cook evenly and get crispy on the outside.

What is a Po' Boy sandwich?

A Po' Boy sandwich is a Louisiana classic typically made with meat or seafood served on French bread.

What type of crab meat should I use for Crab Po' Boys?

For this recipe, lump crab meat is recommended for its flavor and texture, but you can use other varieties based on availability.

How can I make sure the crab cakes hold together?

Chilling the crab mixture before forming the patties helps them hold their shape during cooking. Make sure to refrigerate for at least 4-6 hours.

Can I use other types of bread for the sandwich?

While traditionally served on French bread, you can use a different type of roll or bread. Any soft, long bun such as a hoagie bun, will work.

How do I know when the crab patties are cooked through?

The crab cakes should be golden brown on the outside and cooked through inside. Make sure they reach an internal temperature of 145 degrees F to be safe to eat.

Can I make the tangy mayo mixture ahead of time?

You can prepare the mayo mixture in advance and refrigerate it up to 3 days.

What is the purpose of coating the crab patties with bread crumbs?

Coating the crab cakes with bread crumbs provides a crispy outer layer when fried and helps to hold the cakes together during cooking.

How should I store leftovers?

If you have leftover crab cakes, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet, air fryer, or the oven.

Can I bake the crab cakes instead of frying them?

While the traditional method is to fry the crab cakes, you can bake them in the oven at 400 degrees F for 12-15 minutes until they are golden brown and cooked through.

Can I freeze leftover crab patties?

Yes, these freeze well. Simply cool after cooking and store in an airtight container. Thaw the crab cakes in the refrigerator overnight before reheating. They can be reheated in an oven, on the stovetop, or in an air fryer until heated through.

Skillets: For cooking the onions and bell peppers and frying the crab patties.

Bowls: For mixing the tangy mayo mixture, the crab cake filling, and holding the bread crumbs for coating the patties.

Plastic Wrap: To cover the crab patties before refrigerating to prevent them from drying out.

Paper Toweling: For draining the fried crab patties after cooking to remove excess oil.

French Fries: Because every good sandwich deserves a crispy sidekick. The saltiness of the fries will complement the tanginess of the crab cakes.

Cole Slaw: A cool and crunchy slaw is the perfect contrast to the warm and crispy crab cakes. Serve it on the side or as a topping on the sandwich.

Fried Pickles: because who doesn't love a little Southern fried goodness to go with your crab cakes-po' boy extravaganza?

Wine Pairings
Sauvignon Blanc: The crisp acidity and herbal notes of a Sauvignon Blanc will cut through the richness of the crab cakes and complement the tangy mayo mixture. Look for one with hints of citrus and green apple.

Chardonnay: If you prefer a more medium-bodied white, a buttery Chardonnay could be your go-to. The creamy texture and oaky flavors will enhance the richness of the crab cakes while balancing the tanginess of the mayo. Opt for one with tropical fruit and vanilla note.

Pinot Grigio: For a lighter option, a Pinot Grigio with its citrus and pear flavors can be a great match. The crisp acidity will cleanse your palate between bites of the crab po'boys, while the fruitiness will enhance the seafood flavors.

Other Alcohol Pairings
Pilsner: A light and crisp pilsner can be a great choice to wash down the crispy crab cakes. Look for one with a slightly bitter finish to balance the richness of the dish.

Gin and Tonic: The botanicals in gin can complement the herbal notes in the crab cakes, while the quinine in tonic water adds a refreshing bitterness.

Dark and Stormy: This classic cocktail made with dark rum and ginger beer can add a spicy kick to your meal. The sweetness of the rum pairs well with the sweetness of the crab meat, while the ginger beer cuts through the mayo's richness.

Non-Alcoholic Pairings
Iced Tea: A cold glass of sweet tea is a classic Southern choice to accompany your crab po'boys. The sweetness will balance out the tanginess of the mayo, while the refreshing drink will keep you cool during your feast.

Lemonade: The bright citrus flavors in lemonade can enhance the flavors of the crab cakes and cut through the richness of the mayo. It's like a ray of sunshine in your glass.

Sparkling Water with Lemon: Keep things simple with a refreshing glass of sparkling water with a squeeze of lemon.