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Crab Po' Boys

  • Mustard Mayonnaise
  • ½ c. minced onion
  • ½ c. minced red bell pepper
  • 4 Tbsp. unsalted butter
  • 1 lb. lump crab meat, picked over
  • ½ c. thinly sliced scallion greens
  • 6 Tbsp. mayonnaise
  • 1 lightly beaten egg white
  • 1 c. fine dry bread crumbs
  • 1 tsp. Worcestershire sauce
  • cayenne to taste
  • 4 five-inch lengths soft-crumb French bread, split and toasted lightly
  • 4 iceburg lettuce leaves

Mustard Mayonnaise:

  • 2/3 c. mayonnaise
  • 2 Tbsp. finely chopped sweet pickle
  • 1 Tbsp. Dijon mustard

Make mustard mayonnaise by whisking together mayonnaise, sweet pickle, and Dijon 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 ½ c. bread crumbs in a small bowl. Divide the crab mixture into fourths and form each fourth into a soft 3-inch patty. Coat with bread crumbs. Wrap the patties in plastic wrap and refrigerate several hours.

In a 10-inch heavy deep skillet, heat ¼ inch vegetable oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2½ minutes on each side, transferring to paper towels to drain.

Spread bread with Mustard Mayonnaise. Arrange lettuce on bread and top with crab patties.

Serves 4.

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