Crab Cake Sandwich Recipe

Crab Cake Sandwich Directions

1. 1

   Prepare the Crab Cake Mixture

   In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, egg, salt, and black pepper. Gently mix until all ingredients are incorporated, being careful not to break up the crab meat too much.

2. 2

   Form the Crab Cakes

   Divide the mixture into 3 equal portions (about 4 oz each) and shape them into patties. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them set.

3. 3

   Make the Piquillo Remoulade

   In a small bowl, chop the piquillo peppers and mix them with a tablespoon of mayonnaise, smoked paprika, and a pinch of salt. Adjust the seasoning to taste and set aside.

4. 4

   Cook the Crab Cakes

   Heat a non-stick skillet over medium heat and add a tablespoon of butter. Once melted, place the crab cakes in the skillet and cook for about 4-5 minutes on each side or until golden brown and heated through.

5. 5

   Prepare the Buns

   While the crab cakes are cooking, butter the brioche buns and toast them in a separate skillet until golden brown.

6. 6

   Assemble the Sandwich

   On the bottom half of each toasted brioche bun, place a crab cake, followed by slices of avocado, heirloom tomato, and a handful of baby watercress. Drizzle with the piquillo remoulade, then top with the other half of the brioche bun.