Cuban-Inspired Crab Cake Po’ Boys with Mojo Slaw
Cuban-Inspired Crab Cake Po’ Boys with Mojo Slaw

Cuban-Inspired Crab Cake Po’ Boys with Mojo Slaw

  By bbqspot      

April 9, 2020

  • Yields: 4 Servings


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 Operation BBQ Relief Florida Mojo Rub

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)


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


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

2In a large bowl, whisk the egg; stir in ¼ cup of the mayonnaise, onion, cilantro, lime juice, 1 teaspoon Mojo Rub and the remaining ¾ cup of the breadcrumbs. Gently fold in the crab meat and let stand 10 minutes. 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.

3In a large bowl, toss the cabbage, orange juice, orange zest, and the remaining ¼ cup of the mayonnaise and 1 teaspoon Mojo Rub. Cover with plastic wrap and refrigerate. Makes about 2½ cups.

4In 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.

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



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 a paper towel before mixing with the crab cake ingredients.

  • Complexity: Intermediate
  • Prep Time: 25 Minutes plus Chilling
  • Yield: 4 Servings

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 


2020-04-13T11:08:02-05:00Comments Off on Cuban-Inspired Crab Cake Po’ Boys with Mojo Slaw