| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound lump crabmeat, drained and picked through for shells
- 1 1/2 teaspoons seafood seasoning
- 3 tablespoons unsalted butter, plus more if needed
- 2 large yellow onions, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 pound thinly shaved beef
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped jarred cherry peppers
- 4 thick slices American cheese
- 4 Italian hoagie rolls, halved lengthwise
- 1 cup Have Mercy Sauce (recipe follows), for serving
- 1 cup mayonnaise
- 1/3 cup Dijon mustard
- 2 tablespoons dill pickle brine
- 2 tablespoons hot sauce
- 2 teaspoons seafood seasoning
Instructions
- Gently toss together the crabmeat and seafood seasoning in a medium bowl and then refrigerate.
- Melt 2 tablespoons of the butter on a griddle or in a large skillet over medium heat. Add the onions, 1 tablespoon of the soy sauce and 1 tablespoon of the Worcestershire sauce and cook until the onions start to soften, about 5 minutes. Raise the heat to high, add the beef and cook, adding more butter if needed and breaking up the meat with a spatula. Stir in the remaining soy sauce and Worcestershire sauce, sprinkle with salt and pepper and continue to cook until the beef is no longer pink, about 2 minutes.
- Stir in the cherry peppers and push the beef and onions over to the side of the griddle and cover with the cheese slices. Melt the remaining 1 tablespoon butter in the cleared area of the griddle, add the crabmeat and cook just until warmed through, about 2 minutes.
- Spread both sides of the rolls with Have Mercy Sauce. Top the bottom half of the rolls with the beef and onion mixture and crabmeat. Cover with the top half of the rolls.
- Stir together the mayonnaise, mustard, pickle brine, hot sauce and seafood seasoning in a small bowl until smooth. The sauce keeps, refrigerated in an airtight container, for up to a week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 960 |
| Total Fat | 67 g |
| Saturated Fat | 18 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 55 g |
| Cholesterol | 240 mg |
| Sodium | 2468 mg |
| Serving Size | 1 of 4 servings |
| Calories | 960 |
| Total Fat | 67 g |
| Saturated Fat | 18 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 55 g |
| Cholesterol | 240 mg |
| Sodium | 2468 mg |
Reviews
Was really easy to make. My teenagers loved it even the finicky one. We used steak’ums and imitation crab and choulua Chipotle for the hot sauce and turned out great. Going to use shrimp next time. This was great!!!
What kind of beef are you using? Shaved beef doesn’t answer this question.
This was easy fast and delicious!
This was so freaking delicious, and a huge hit!
We will
Absolutely delicious!! Husband is from Philadelphia break enjoyed. First time used American cheese and second time provolone. Crab meat was sold out used lobster instead. This recipe is a keeper.
This was so good I made it 2 weeks in a row
Delicious! Toasting the bread is something I will do next time.
Looks quick and easy and very tasty