Recipe

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• 1 cup mayonnaise
• 1 large egg
• 1 tbsp dijon mustard
• 1 tsp hot chili sauce (recommended : sriracha)
• 2 green onions, finely chopped
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley leaves
• 1/2 cup bread crumbs
• 1/2 cup diced red pepper
• 1/2 lemon , zested and juiced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup jumbo lump crabmeat
• 1/2 cup all-purpose flour , for dusting
• 1/2 cup peanut oil, for sauteing
• 6 thin slices italian pancetta , cooked until crispy
• 6 focaccia rolls
• roasted tomato remoulade sauce, recipe follows
• oven roasted tomatoes, diced , recipe follows
• 1 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 1 tbsp sweet pickle relish
• 1 tbsp large capers
• 1 tsp hot chili sauce (recommended : sriracha)
• 1 tbsp chopped chives
• 1 tbsp chopped italian parsley leaves
• 1/2 lemon , zested and juiced
• 8 roma tomatoes
• olive oil
• salt and freshly ground black pepper

• 1 Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
• 2 Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
• 3 Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
• 4 Roasted Tomato Remoulade Sauce:
• 5 Whisk all ingredients together and refrigerate or serve immediately.
• 6 Oven Roasted Tomatoes:
• 7 Preheat oven to 200 degrees F.
• 8 Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.