Jumbo Lump Crab Cake Sandwich | Paula Deen

Ingredients

• 2 cups mayonnaise, divided
• 1 large egg
• 2 tablespoons Dijon mustard , divided
• 2 teaspoons hot pepper sauce, divided
• 2 green onions, finely chopped
• 1 tablespoon fresh dill, chopped
• 2 tablespoons fresh parsley, chopped and divided
• 1/2 cup breadcrumbs
• 1/2 cup red pepper, diced
• 1 lemon, divided, zested and juiced
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon Pepper, plus more to taste
• 1 cup jumbo lump crabmeat
• 1/2 cup all purpose flour, for dusting
• 1/2 cup Peanut oil, for sautéeing
• 6 thin slices pancetta, cooked until crispy
• 6 focaccia rolls
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sweet pickle relish
• 1 tablespoon large capers
• 1 tablespoon fresh chives, chopped
• 8 roma tomatoes
• Olive oil