Lump Crab Cake Sandwich Recipe
Maryland style crab cake, Lusty Monk remoulade, lettuce, tomato, buttered City Bakery Hawaiian roll
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Ingredients
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Crab Cake
Method
Preparation
- 1
Make the Crab Cakes
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, egg, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Patties
Shape the crab mixture into patties, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a skillet over medium heat, add a tablespoon of oil. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove from the skillet and place on paper towels to drain.
- 4
Prepare the Remoulade
In a small bowl, mix together Lusty Monk mustard, mayonnaise, and a splash of lemon juice for the remoulade sauce.
- 5
Assemble the Sandwich
Toast the City Bakery Hawaiian rolls, then spread a generous amount of the remoulade on the bottom half. Add a lettuce leaf, a slice of tomato, and top with a crab cake. Finish with the top half of the roll.
