Crabmeat and Cheese Po'boy

Ingredients

• 6 tablespoons unsalted butter, divided, plus more for the bread
• 1/2 cup finely minced onion
• 1/2 cup finely minced green bell pepper
• 1/2 cup finely minced celery
• 1/4 cup chopped green onion
• 2 tablespoons finely minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper, or to taste
• 1/4 teaspoon Creole or Cajun seasoning, optional
• 1/2 teaspoon Old Bay seasoning
• 2 teaspoons of fresh, chopped parsley, or 1 teaspoon dried
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 6 slices of white bread, toasted
• 1 pound claw crabmeat
• 1 teaspoon lemon juice, optional
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil, divided
• 1 to 2 packages thin po'boy bread (like Leidenheimer)
• Butter for the bread
• Dressings, noted below
• Mayonnaise
• American cheese or Velveeta cheese, sliced thin
• Shredded lettuce
• Sliced tomatoes
• Pickle slices or spears

Instructions

1. 1

   Melt 4 tablespoons of 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.

2. 2

   Stir in the salt, pepper, Creole or Cajun seasoning, Old Bay, parsley, Worcestershire sauce and hot sauce. Remove from the heat and set aside to cool slightly.

3. 3

   Toast the bread slices, remove crust if desired and reserve for another use.

4. 4

   Sprinkle each piece of toast with water to dampen and set aside in a bowl. Let rest for 2 minutes.

5. 5

   Pick through the crabmeat to check for any stray shell; set aside.

6. 6

   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 before adding the beaten egg.

7. 7

   Line a baking sheet with a silpat, parchment paper or wax paper and set aside.

8. 8

   Place flour in a pie plate.

9. 9

   Use an ice cream scoop to measure out the crab mixture evenly, 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. May also freeze at this point.

10. 10

    Heat 2 tablespoons of the oil with 1 tablespoon of the remaining butter in a large skillet and cook crabmeat patties until browned and crisped on both sides, adding additional oil and/or butter as needed.

11. 11

    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.

12. 12

    Add mayonnaise to the bottom half of the bread. Top with cheese, crabmeat patties, and top half of the bread.

13. 13

    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.

14. 14

    Remove, open and dress with sliced tomato, shredded lettuce and sliced pickles, or with a pickle spear on the side. Serve immediately.