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Blast from the Past: Jumbo Lump Crab Cake Sandwich Recipe | Seafood Dinner Ideas
Apr 16, 2026
Jumbo Lump Crab Cake Sandwich Recipe | Seafood Dinner Ideas - Learn how to make crab cakes with lump crab meat for sandwiches! This homemade crab cakes recipe is right at home on a hearty bun.
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Jumbo Lump Crab Cake Sandwich Recipe: https://www.pauladeen.com/recipe/jumbo-lump-crab-cake-sandwich/
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#pauladeen #blastfromthepast
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0:00
- What we're gonna make today is a
0:01
Jumbo Lump Crab cake sandwich
0:03
with a little tomato remoulade.
0:05
The sauce we're gonna make,
0:06
what we're gonna start with, first is,
0:06
a oven-roasted tomato remoulade.
0:08
A mayonnaise-based sauce
0:09
with a lot of good ingredients in it,
0:11
so you can't really go wrong.
0:12
- So you're gonna start with sun dried tomatoes?
0:14
- Well, actually, these are oven roasted tomatoes.
0:15
What we do is we take, - Oven roasted?
0:17
- We take beautiful Roma tomatoes
0:19
and you actually take them and cut them in half,
0:21
and cut side up on a sheet pan
0:23
and I'm (murmurs) a little olive oil and salt pepper
0:24
and you put them in the oven overnight about 200 degrees.
0:27
And what it does is,
0:28
it actually concentrates the flavor
0:29
and makes your tomatoes a little bit sweeter.
0:30
- Get me to working honey.
0:32
Tell me what you want me to do?
0:33
- Well, what we're gonna do first is,
0:34
we're gonna start off with a cup of mayonnaise.
0:36
- Okay, I'm the mayonnaise queen,
0:38
did you know that Alan? - I know that.
0:39
I did know that actually.
0:40
- I adore mayonnaise.
0:42
Right here in this bowl.
0:43
- Yes ma'am, go ahead
0:44
and put about a cup of mayonnaise in there.
0:45
- Please don't say yes. ma'am to me.
0:46
- Sorry I can't help it.
0:47
It's my nature.
0:48
- You make me feel old baby.
0:50
(Alan laughs)
0:50
And is it all right if I just kind of eyeball this.
0:53
- Sure that's perfect.
0:54
- As much mayonnaise as I've touched in my life,
0:56
I feel like I can figure out what a cup is.
0:58
(Paula laughs) - I bet you do.
0:59
I bet you do.
0:59
- All right, and you're dicing up our tomatoes.
1:02
- Yeah, I'm gonna go ahead
1:03
and dice these tomatoes up for you.
1:03
- Okay.
1:04
(upbeat music)
1:05
- Now Paula, we're also gonna
1:07
add a tablespoon of Dijon mustard.
1:09
- That looks
1:10
about a tablespoon. - There's no exact science
1:12
to it.
1:13
A tablespoon of Worcestershire sauce.
1:14
We're also gonna add a little bit of a sweet pickle relish.
1:16
(upbeat music)
1:18
We're gonna put a little salt in it too with the capers.
1:20
So that's one of the reason I like to kind of
1:22
use the sweet pepper.
1:22
Kind of goes with it a little bit more.
1:24
Give a little bit more flavor to it too.
1:25
Put about a tablespoon in there.
1:26
Paula, we're also gonna add a Sriracha chili sauce.
1:28
This is something that you used to find a lot
1:30
of just only
1:31
in Asian specialty stores. - Asian.
1:33
And now you see it.
1:34
It's real popular.
1:37
Is this like real hot?
1:39
- It's like I said,
1:40
you have to kind of taste it.
1:41
It's hot, but it's not overly hot.
1:46
It kind of bends in when you make it a little,
1:47
when you mix it.
1:48
It's not too too bad.
1:51
- That is some hot stuff, Alan.
1:53
- Sorry.
1:54
- Ooh!
1:55
Hopefully it's not too bad.
1:56
We're gonna add - It's hot.
1:57
- a little bit of chives
1:58
and a little bit of parsley.
1:58
You can go ahead and just start mixing that up.
2:00
- Okay.
2:01
This is beautiful.
2:03
- I mean, like I said, it's a nice, simple recipe.
2:06
Stir that all together.
2:10
The rest of these tomatoes in there as well,
2:11
the rest of these tomatoes.
2:12
- Yeah, throw them in baby.
2:13
- And the last thing I'm gonna put in there Paula,
2:14
we're gonna put in a little bit of lemon zest,
2:16
and a little bit lemon juice.
2:16
- All right.
2:17
How much?
2:18
How much zest? - About a half of a lemon.
2:19
I always like to use lemon zest
2:20
because I feel like a lot of times people wasted it.
2:23
- All right.
2:25
You want to cut that into and squeeze?
2:27
You gotta have lemon if you're doing seafood.
2:30
- Anything with seafood, you have to have lemon.
2:31
Exactly.
2:32
- Well, that is really, really pretty.
2:34
(upbeat music)
2:36
Love the color.
2:39
Mmh.
2:40
- Too spicy for you?
2:41
- You know, no it's not.
2:41
Stick your finger in.
2:43
No, it's not too hot at all.
2:45
- And we're actually gonna put a little bit
2:46
in the crab cake recipe that we're doing also.
2:48
- Oh, we are?
2:49
- I use it in just about everything I cook with so.
2:50
(Paula laughs)
2:51
It just takes the place of red peppers.
2:52
- I can't wait to see how you put your crab cakes together.
2:56
- We're gonna start with mayonnaise,
2:57
which is always a good thing to do.
2:58
- (hands clapping) Mayonnaise?
2:59
- Yes, ma'am.
3:01
- A cup of mayonnaise.
3:04
I'm just gonna chop some green onions
3:05
that are gonna go in there.
3:06
and we're gonna add the egg to it.
3:07
(egg clanging)
3:08
- Okay.
3:09
- One egg.
3:10
- And I see you're using lump meat.
3:13
- Well, you can use anything you want,
3:14
but jumbo lump is just a little bit more of a texture
3:17
to it too. - It's so pretty.
3:18
- And once you see this.
3:19
This crab cake is actually kind of a wet crab cake recipe.
3:21
- Oh it is?
3:22
- So it's extra kind of,
3:23
it's a lot of crab meat and a little bit of filler,
3:24
so you get the good flavors out of it.
3:26
You're gonna add about a tablespoon of Dijon mustard.
3:28
- Okay.
3:29
- As much as that as you want this time.
3:31
- Now how much would you do?
3:32
- Probably about a teaspoon in there.
3:34
You can always adjust it later.
3:36
- Yeah.
3:37
- That's a big teaspoon, but that'll work.
3:38
(Paula laughs)
3:39
I'm gonna add the green onions in here for you.
3:41
- Michael would just love these.
3:45
I see that you've put some salt and pepper down here,
3:49
so I'm gonna go ahead and add a little of that,
3:52
if I may?
3:53
- You sure can.
3:54
- And you are chopping up some fresh dill.
3:57
- [ Alan] Fresh dill.
3:58
- Which is so,
3:59
so good with crab y'all okay.
4:04
- All right, I'm gonna add a little bit
4:05
of that dill in there.
4:06
And that's about a tablespoon.
4:07
- [Paula] Okey-doke.
4:08
- And then we're gonna also add
4:09
about a tablespoon chopped parsley in hand.
4:11
I'll go ahead and start on that.
4:13
- Yeah, the green always just makes it look
4:15
so hoity doesn't it?
4:16
- If you want to add
4:17
about a half a cup of those breadcrumbs.
4:19
- Okay doke.
4:20
- I always find good quality breadcrumbs
4:22
make a big difference.
4:23
About a half a cup of diced bell pepper,
4:25
either red or green.
4:26
All depends on what you like.
4:28
Little lemon zest and lemon juice.
4:29
- Okay.
4:31
How much this about the same?
4:32
- About a half.
4:35
- Okey-doke, how's that?
4:36
(spoon clanking)
4:38
- We worked well together.
4:39
- Yes we do.
4:42
And the view is so nice.
4:44
- Aww ain't you sweet.
4:45
You got me confused already.
4:46
I don't even know what I'm doing.
4:47
You got me flustered.
4:48
(Paula laughing)
4:51
Put a little lemon juice.
4:52
- Don't let me fluster you baby.
4:53
(Alan laughs)
4:53
- I can't help it.
4:54
(Paula laughs)
4:55
- Okay, we're gonna mix all that together.
4:58
- Okay, fold in our crab crab meat now?
4:59
- And then fold in the crab meat.
5:01
- And you want to be kinda gentle with your crab meat.
5:04
You don't want to tear it all up.
5:06
After all, we have gone to the expense
5:08
of using a lump meat and we want it to remain lump.
5:12
- Exactly.
5:13
It looks a little bit on the wet side.
5:14
- It is it's very wet.
5:15
- But that one egg that's in there
5:16
and that mayonnaise is actually gonna bind this together,
5:17
as soon as the heat hits it so.
5:19
It's gonna actually give more crab and less fillers,
5:21
which is what we want.
5:22
- Well, listen,
5:22
Alan said that there's a technique that he has
5:26
for frying up these crab cakes.
5:27
Don't go anywhere.
5:29
When we come back,
5:30
we're gonna watch and wait anxiously
5:34
to see your techniques, baby.
5:35
(Alan laughs)
5:37
(Paula laughs)
5:39
- Hey, y'all welcome back.
5:40
I'm in here in the kitchen with Alan,
5:43
the Executive Chef from the "Eli's Deli,"
5:46
that was here in Savannah.
5:49
Great chef.
5:51
And he is fixing to show us his technique y'all
5:55
for frying up these lump crab cakes.
5:58
So I'm all eyes, honey.
6:00
- What we want to do is we want to start
6:01
with a little bit oil.
6:02
I like to use peanut oil,
6:03
but it doesn't matter.
6:04
- Okay.
6:05
That's all I keep in my fryers is peanut oil.
6:08
- Yeah, it gives the food a much better taste for sure.
6:11
- Gives food great flavor.
6:13
- So what we want to do,
6:14
you want to make these with me?
6:14
- Sure.
6:17
- [Alan] Get a good old scoop and a ma'am
6:21
and you want to just take it
6:22
and dust it with a little bit of flour.
6:23
- Yeah, and that flower will help them pull together.
6:27
- [Alan] It sure will.
6:28
- You kinda have to be a little
6:29
little gentle. - It's a little tricky.
6:31
- You have to handle this,
6:33
treat this like your woman don't ya?
6:34
- You do indeed. - With a very gentle hand.
6:38
- If you don't you'll know it.
6:40
(Paula laughs)
6:41
- So you want to have your heat up good and hot.
6:42
Because once you want to do--
6:43
- That'll help
6:44
bind it quickly. - Bind it on that side.
6:45
And it really makes a big difference too.
6:46
And actually it just holds all together very well.
6:48
I don't want you to burn your crab cakes now
6:50
fooling around with me. - I think actually Paula
6:51
we're just about ready to flip 'em.
6:53
And if you look here probably you can see
6:54
that they kind of broken down just a little bit,
6:56
but they're actually gonna be seared on the other side.
6:58
So shouldn't be.
7:00
So take it and gently flip it.
7:01
- Oh oh oh!
7:03
(crab cakes sizzling)
7:07
- There we go.
7:10
So how's your cakes?
7:11
You got them ready?
7:13
- I got them ready Paula.
7:13
They are good to go.
7:15
- They look so good and I'm so hungry.
7:18
(Alan laughs)
7:19
- [Alan] I made these little focaccia rolls last night.
7:22
- You made those.
7:23
Oh my goodness.
7:24
They're beautiful.
7:27
Now was these hard to make?
7:30
- No actually it's kind of like a pizza dough.
7:32
- Oh really?
7:33
- Real simple.
7:34
But you just take them
7:35
and you add a little bit of herbs and salt,
7:37
a little bit of cheese on top
7:38
and a little bit of tomato, red onion on there.
7:40
- My goodness they're beautiful.
7:42
- and it kind of, well,
7:43
- we'll go ahead and put a little bit
7:44
of our oven roasted tomato remoulade on here for one moment.
7:48
- All right, I got our basil in the chicken salad.
7:54
- All right, - Here you go.
7:55
I'm gonna go ahead and put our,
7:56
we can just slide them right off there.
7:58
Okay Paula, there's one last thing I'd like to put on there.
8:01
And this just gives it a little bit of crunch to it.
8:03
A little bit of saltiness.
8:04
This is pancetta.
8:05
Pancetta is basically same as bacon or you can use bacon.
8:08
Doesn't matter either way.
8:09
but it doesn't have the smoke flavor to it.
8:11
It's an Italian bacon.
8:12
It's actually the belly of it.
8:13
- [Paula] And that looks so beautiful.
8:15
- And you just need a little bit on there if you want.
8:18
So there you go.
8:22
There you go my dear.
8:23
- Thank you.
8:24
- Enjoy.
8:25
- I'm like just starving.
8:27
You ready Alan?
8:28
- I'm ready.
8:29
- Here's to you.
8:31
(Alan laughs)
8:31
- Thought you want me to bite it?
8:33
- You'd better not put your lips on my sammich.
8:41
Mmh, mmh.
8:42
- Little messy, but it makes it good.
8:43
- Mmh!
8:44
Mmh, mmh, mmh.
8:46
- You get to taste a little bit
8:47
of the panchetta in there too.
8:47
It gives a little flavor to it.
8:48
- Mmh, mmh.
8:52
Hey, y'all, it's Paula Deen.
8:54
Now, if you enjoyed this video, be sure to like it
8:58
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9:01
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9:05
Love and Best Dishes Y'all.
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