(crab-cake Sandwich) Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any shells or cartilage, keeping the lumps as intact as possible. In a medium bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon Old Bay, 2 tablespoons finely chopped parsley, 1 tablespoon minced shallot, the beaten egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined. Fold in the crab meat gently—do not overmix—then sprinkle in 3 tablespoons panko and fold just until mixture holds together. Refrigerate 15–30 minutes to firm up if mixture feels loose.

Form cakes

Divide the mixture into 4 equal portions (about 4 ounces each). With lightly oiled hands, gently shape each portion into a compact patty about 3–4 inches wide and 3/4–1 inch thick. Place on a parchment-lined tray and chill 10 minutes to set.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons butter and 1 teaspoon vegetable oil (oil raises smoke point). When butter foams and is hot, add crab cakes (do not overcrowd). Fry 3–4 minutes per side until golden brown and heated through, flipping carefully with a spatula. If they brown too quickly, lower heat to medium-low and cover briefly to heat through. Transfer to a wire rack or paper towel-lined plate to drain while you prepare buns.

While crab cakes chill or cook, make the remoulade. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Creole or whole-grain mustard, 1 teaspoon lemon juice, 1 teaspoon chopped capers, 1 teaspoon chopped cornichons (or dill pickles), 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste-adjust for seasoning. Refrigerate until assembly.

Lightly butter the cut sides of the brioche buns (about 1 tablespoon butter total). Heat a skillet or griddle over medium heat and toast buns cut-side down 1–2 minutes until golden and slightly crisp. Remove from heat.

Season the tomato slices with a pinch of salt (about 1/4 tsp divided) and a little black pepper. Spread about 1 to 1 1/2 tablespoons remoulade on the bottom half of each toasted brioche bun.

Place a warm crab cake on top of the remoulade, add 1/2 cup arugula (loosely packed) and 2–3 tomato slices as desired, then top with the bun crown. Serve immediately with lemon wedges on the side to squeeze over the crab cake if desired.

Optional: For extra crispness, place assembled sandwiches in a 350°F (175°C) oven for 3–4 minutes before serving to warm through and meld the flavors.