Jumbo Lump Crab Cake Sandwich

Ingredients

• 0.5 cup bread crumbs 
• 1 tablespoon capers 
• 1 teaspoon chili sauce hot recommended: Sriracha
• 1 tablespoon chives chopped
• 1 tablespoon dijon mustard 
• 1 large eggs 
• 0.5 cup flour for dusting all-purpose
• 6  focaccia rolls 
• 1 tablespoon optional: dill fresh chopped
• 1 tablespoon parsley leaves fresh chopped
• 2  green onions finely chopped
• 0.5  lemon zest juiced
• 1 cup lump crab meat 
• 1 cup mayonnaise 
• 6 servings olive oil 
• 6 slices pancetta crispy italian cooked thin
• 1 tablespoon parsley leaves italian chopped
• 0.5 cup vegetable oil; peanut oil preferred for sauteing
• 0.3 teaspoon pepper 
• 0.5 cup bell pepper diced red
• 8  roma tomatoes 
• 0.3 teaspoon salt 
• 6 servings salt and pepper black freshly ground
• 1 tablespoon relish sweet
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• oven
• whisk

Directions

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