Cajun Inspired Crab Cake Po’ Boys with Cajun Slaw

  • Serving Size: 4
  • Difficulty

Essential Tools
Cookie sheet
Plastic wrap
Measuring cups
Medium bowl
Large bowls
Measuring spoons
Chef knife or paring knife
Large skillet
Fish spatula or spatula
Instant-read thermometer
Paper towel
Large plate
Bread knife

1¼ cups panko breadcrumbs
1 large egg
½ cup mayonnaise
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Twist’d Q Fire Roastin’ Cajun Seasoning
12 ounces refrigerated jumbo lump crabmeat, drained and picked through
4 cups shredded red and/or savoy cabbage
2 tablespoons fresh orange juice
2 teaspoons orange zest
2 tablespoons vegetable oil
4 French sandwich rolls or bolillo rolls
Lemon wedges for garnish (optional)

1. Line a cookie sheet with plastic wrap. Place ½ cup of the breadcrumbs in a medium bowl.

2. In a large bowl, whisk the egg; stir in ¼ cup of the mayonnaise, onion, cilantro, lime juice, 1 teaspoon Twist’d Q Fire Roastin’ Cajun Seasoning and the remaining ¾ cup of the breadcrumbs. Gently fold in the crab meat and let stand 10 minutes.

2. Form the crab mixture into 8 (2-inch) cakes. Dip crab cakes into breadcrumbs to coat both sides and place on the prepared cookie sheet. Cover the crab cakes with plastic wrap and refrigerate for 1 hour.

3. In a large bowl, toss the cabbage, orange juice, orange zest, and the remaining ¼ cup of the mayonnaise and 1 teaspoon Twist’d Q Fire Roastin’ Cajun Seasoning. Cover with plastic wrap and refrigerate. Makes about 2½ cups.

4. In a large skillet, heat the oil over medium heat. Add the crab cakes and cook 8 minutes or until a thermometer inserted into the crab cakes reaches 165°F, turning once. Transfer the crab cakes to a paper towel-lined plate.

5. Cut the rolls horizontally in half, but do not cut all the way through. Fill the rolls with the crab cakes and Cajun Slaw; serve with lemon wedges, if desired.


Approximate nutritional values per serving (1 sandwich): 616 Calories, 32g Fat (5g Saturated), 149mg Cholesterol, 1260mg Sodium, 59g Carbohydrates, 2g Fiber, 7g Sugars, 26g Protein

Crab cakes can be cooked, wrapped individually with plastic wrap and frozen for up to 3 weeks. Thaw and reheat in a skillet or oven until a thermometer inserted into the crab cakes reaches 165°F.

If substituting canned crab meat, rinse the crab meat thoroughly in cold water and pat dry with paper towel before mixing with the crab cake ingredients.