If you have around 45 minutes to spend in the kitchen, Crabmeat and Cheese Po'boy might be a great pescatarian recipe to try. This recipe serves 20 and costs $1.5 per serving. One serving contains 207 calories, 8g of protein, and 13g of fat. Several people made this recipe, and 1217 would say it hit the spot. If you have black pepper, flour, egg, and a few other ingredients on hand, you can make it. It is brought to you by Deep South Dish. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. If you like this recipe, you might also like recipes such as The Roast Beef Po'boy (And How to Make Any Po'boy), Crabmeat-Cheese Appetizers, and Crabmeat and Cream Cheese Bake.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 30 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Recipe: Crabmeat and Cheese PoboyFrom the Kitchen of Deep South DishPrep time: 15 min |Cook time: 30 min |Yield: About 20 pattiesIngredients4 tablespoons of butter1/2 cup of finely minced onion1/2 cup of finely minced green bell pepper1/2 cup of finely minced celery1/4 cup of chopped green onion2 tablespoons of minced garlic1/4 teaspoon of kosher salt1/4 teaspoon of freshly cracked black pepper, or to taste1/4 teaspoon of Cajun seasoning, optional1/2 teaspoon of Old Bay seasoning2 teaspoons of fresh, chopped parsleyDash of Worcestershire sauceDash of hot pepper sauce6 slices of white bread, toasted1 pound of claw crabmeat1 teaspoon of lemon juice, optional1 large egg, beaten1/4 cup of all-purpose flour1/4 cup of vegetable oil, divided1 to 2 packages of thin po'boy bread (like Leidenheimer)Butter for the breadTo Dress Poboys:MayonnaiseAmerican cheese or Velveeta cheese, sliced thinShredded lettuceSliced tomatoesPickle slices or spearsInstructionsMelt the butter in a large skillet over medium heat and add the onion, bell pepper and celery; cook until softened, about 5 minutes. Add the green onion and garlic; cook another minute. Stir in the salt, pepper, Cajun seasoning, Old Bay, parsley, Worcestershire sauce and hot sauce. Remove from the heat and set aside to cool slightly.Toast the bread slices, remove crust and reserve for another use. Sprinkle each piece of toast with water to dampen and set aside in a bowl. Let rest for 2 minutes. Pick through the crabmeat to check for any stray shell; set aside. Squeeze all of the water out of the bread and add the bread, crab and lemon juice to the vegetable mixture; gently mix, taste and adjust seasonings. Add the beaten egg.Line a baking sheet with parchment or wax paper and set aside. Place flour in a pie plate. Use an ice cream scoop to measure out the crab mixture, then shape into thin, oval patties. Dredge patties in flour, lightly coating on both sides. Set tray in refrigerator for 30 minutes or longer, until needed. Can also freeze at this point.Heat 2 tablespoons of oil in a large skillet and cook crabmeat patties until browned and crisped on both sides, adding additional oil as needed. Split French bread lengthwise and cut to desired size. Butter cut sides and place into a separate griddle pan or large skillet over medium high heat until cut sides are toasted. Add mayonnaise to the bottom half of the bread. Top with cheese, crabmeat patties, and top half of the bread; place back into the skillet, using a spatula to press down on the po'boy as it toasts. Flip and turn, pressing, until outsides are nicely toasted and cheese is melted. Remove, open and dress with sliced tomato, shredded lettuce and sliced pickles, or with a pickle spear on the side. Serve immediately.Cook's Notes: Great when served with a cup of seafood gumbo and fresh, hot french fries. You can use any good French bread, though I prefer Leidenheimer brand poboy bread for these, which is a thinner and longer Louisiana-made French bread, intended especially for po'boys. It is packaged with two thin loaves per bag; each loaf can serve up to 4, depending on the size poboy you prefer. Reisings is also a good brand.Minis: These make perfect minis for a party. Shape patties to fit small pistolette French rolls.To Freeze: Form the patties, dredge in flour and line them up on a parchment covered baking sheet, freezing until solid. Transfer to a zipper freezer bag and use within 3 months for best flavor. Cook frozen patties in hot oil.Source: http://deepsouthdish.comPRINT THISRequires Adobe Reader - download it free!Deep South Dish

Step by step:

1. Recipe: Crabmeat and Cheese Poboy

2. From the Kitchen of Deep South Dish

3. Prep time: 15 min |Cook time: 30 min |

Nutrition Information: