Jumbo Lump Crab Cake Po-Boy : Red Fish Grill Restaurant : New Orleans, Louisiana

Ingredients

• 9 ounces Jumbo Lump Crab meat, picked clean of shells
• 2 tablespoons mayonnaise
• 1/2 teaspoon Lemon juice
• 1 stalk green onion, rinsed & sliced thin
• 4 sprigs flat leaf parsley, rinsed & chopped
• 3 tablespoons bread crumbs
• 1 pinch Sea salt
• 1/2 pinch ground black pepper
• 1 tablespoon yellow mustard
• 3 tablespoons mayonnaise
• 1/2 teaspoon apple cider vinegar
• 1 tablespoon Honey
• 1/2 pinch sea salt
• 1 poboy pistolette approx 8” long
• 1/4 ounce baby arugula, washed & dried
• 2 tablespoon seasoned flour
• 2 ounces clarified butter
• 4 ounces Jumbo lump crabmeat picked clean of shells