Jumbo Lump Crab Cake Sandwich Recipe
Lettuce, tomato, our aioli, signature brioche roll
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Ingredients
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Crab Cake Ingredients
Method
Preparation Instructions
- 1
Make the Crab Cake Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, bread crumbs, beaten egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Shape the crab mixture into 4 equal patties. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat a little oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
- 4
Assemble the Sandwich
Toast the brioche rolls, then spread aioli on both sides. Layer with lettuce, tomato slices, and the cooked crab cake. Top with the other half of the roll and serve.
