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Crab Cake Sandwich Recipe

Name: Brine Seafood & Raw Bars Crab Cake Sandwich Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 0.75 cup panko breadcrumbs; 0.25 cup mayonnaise; 1 each large egg; 1 tbs Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbs finely chopped fresh parsley; 0.25 cup finely diced red bell pepper (or red onion); 0.25 cup finely chopped celery; 1 tbs fresh lemon juice; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 3 tbs vegetable oil (for frying); 0.5 cup mayonnaise; 1 tsp chipotle peppers in adobo, minced; 0.5 tsp adobo sauce; 1 tbs fresh lime juice; 0.5 tsp garlic, minced; 0.25 tsp smoked paprika; 0.25 tsp salt; 3 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 0.75 cup shredded carrot; 2 tbsp thinly sliced green onion; 3 tbs rice vinegar; 1 tbs olive oil; 1 tsp granulated sugar; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Brine Seafood & Raw Bar

Time1h

Serves4

Chipotle aioli/ vinegar slaw

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Ingredients

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Crab Cakes

1 lb lump crab meat

3/4 cup Panko breadcrumbs

1/4 cup Mayonnaise

1 each large egg

1 tbs Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

2 tbs finely chopped fresh parsley

1/4 cup finely diced red bell pepper (or red onion)

1/4 cup finely chopped celery

1 tbs fresh lemon juice

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

3 tbs vegetable oil (for frying)

Chipotle Aioli

1/2 cup Mayonnaise

1 tsp chipotle peppers in adobo, minced

1/2 tsp adobo sauce

1 tbs Fresh lime juice

1/2 tsp Garlic, minced

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

Vinegar Slaw

3 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

3/4 cup shredded carrot

2 tbsp thinly sliced green onion

3 tbs Rice vinegar

1 tbs olive oil

1 tsp granulated sugar

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Sandwich Assembly

4 each burger buns or brioche rolls

2 tbs unsalted butter, softened (for toasting buns)

2 each lemon wedges (optional)

Method

Crab Cakes

Prepare mixture

In a large bowl gently pick through the lump crab meat to remove any shells and break up large lumps while keeping some chunkiness. Add panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, red bell pepper, celery, lemon juice, salt, and pepper.

Combine

Using a rubber spatula, fold ingredients together just until combined. Avoid overmixing to keep the crab flakes intact. The mixture should hold together when gently pressed; if too wet add up to 2 tablespoons more panko, 1 tablespoon at a time.

Form cakes

Divide mixture into 4 equal portions (about 4 ounces each). Shape each portion into a 3-1/2 to 4-inch patty about 3/4-inch thick. Place on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold while frying).

Pan-fry

Heat a large skillet over medium heat and add the vegetable oil. When oil is shimmering but not smoking, add crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and crisp. Reduce heat slightly if browning too quickly. Internal temperature should reach 145°F (if using a thermometer). Transfer cooked crab cakes to a paper-towel-lined plate and keep warm in a low oven if desired.

Chipotle Aioli

In a small bowl combine mayonnaise, minced chipotle pepper, adobo sauce, lime juice, minced garlic, smoked paprika, and salt. Whisk until smooth and taste; adjust heat by adding more minced chipotle or adobo sauce if desired. Refrigerate until assembly. Yields enough for 4 sandwiches.

Vinegar Slaw

Combine vegetables

In a large bowl toss together green cabbage, red cabbage, shredded carrot, and green onion until evenly mixed.

Make dressing & dress slaw

In a small bowl whisk rice vinegar, olive oil, sugar, salt, and black pepper until sugar dissolves. Pour dressing over the cabbage mixture and toss thoroughly to coat. Let slaw sit at room temperature for 10–15 minutes to mellow flavors; can be made up to 2 hours ahead and refrigerated (bring to room temp before assembling if chilled).

Sandwich Assembly

Toast buns: spread softened butter on cut sides of the buns. Heat a skillet over medium heat or place under broiler and toast buns until golden, about 1–2 minutes per side in skillet or 1 minute under broiler. Keep warm.

Assemble sandwiches: spread about 1 tablespoon of chipotle aioli on both the top and bottom bun. Place one warm crab cake on the bottom bun, top with a generous scoop (about 1/3 to 1/2 cup) of vinegar slaw, and close with the top bun. Repeat for remaining sandwiches.

Serve: Serve immediately with lemon wedges on the side for squeezing over the crab cake. Offer extra chipotle aioli on the side if desired.