Crab Cake Sandwich Recipe

Name: 131 MAIN Restaurants CRAB CAKE SANDWICH Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Jumbo lump crab meat; 1 cup Mayonnaise; 2 tbs Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbs Fresh parsley, chopped; 1 large Egg, beaten; 1 cup Breadcrumbs; 0.5 tsp Salt; 0.5 tsp Pepper; 4 tbs Vegetable oil

Inspired by 131 MAIN Restaurant

Time1h

Serves4

jumbo lump crab cake, whole grain mustard sauce, lettuce, onion, pickles, fresh fries

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Text Book, 2016, Napa Valley

rich · sweet · buttery

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Ingredients

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Crab Cake Ingredients

1 lb Jumbo lump crab meat

1 cup Mayonnaise

2 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

2 tbs Fresh parsley, chopped

1 large Egg, beaten

1 cup Breadcrumbs

1/2 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

4 tbs Tuscany sunflower oil

Method

Crab Cake Preparation

Prepare the Crab Cake Mixture

In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, beaten egg, breadcrumbs, salt, and pepper until just mixed. Be careful not to break the crab meat too much.

Form the Crab Cakes

Divide the mixture into 4 equal portions and form into patties. Place the patties on a plate and refrigerate for at least 30 minutes to help them set.

Cook the Crab Cakes

Heat vegetable oil in a skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown.

Prepare the Sandwich

To assemble the sandwich, spread whole grain mustard sauce on the bottom half of a toasted bun. Place the cooked crab cake on top, then layer with lettuce, sliced onion, and pickles. Top with the other half of the bun.

Serve

Serve the crab cake sandwich with a side of fresh fries.

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