Coast Cooking

Make a po-boy with that crab meat

A crab cake po-boy, known in the day of Rosetti’s Restaurant as a Vancleave special
A crab cake po-boy, known in the day of Rosetti’s Restaurant as a Vancleave special Special to the Sun Herald

I have been blogging for several weeks now about seafood, and I can’t think of a good reason to stop now, can you?

At the top of my seafood list is jumbo lump crab meat. Wow! What could be more succulent and delicious?

Is it expensive? You bet your Sunday go-to-meeting shoes it is, but worth every penny.

So if you make that big score and are ahead $30 or so, and you have found some really fresh jumbo lump crab meat, what should you do with it?

It is the proverbial list, my friend, long and lovely.

Garnish a seafood salad with it, add it to an omelet made with farm fresh eggs, toss it lightly in aioli and serve it in a martini glass.

But a crab meat po-boy, what old-time Biloxians refer to as a Vancleave Special? Never! What a waste that would be. Regular crab meat or even lump crab would do, but those lovely huge chunks of crab would be sadly abused if you added egg and breadcrumbs and then fried it in butter.

To make this old-school favorite, make your cakes with regular crab meat, form them into an oblong shape, fry them in butter and add cheese, use a fair amount of mayonnaise. Serve pressed and fully dressed on a po-boy loaf. Who could forget the old Rosetti’s Vancleave special?

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