Crab Cake Sandwich Recipe
Maryland style lump Crab Cake, Creole remoulade, lettuce and tomato on a toasted Challah roll (pan seared or fried-crispy)
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Ingredients
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Ingredients for Crab Cake Sandwich
Method
Instructions for Preparing Crab Cake Sandwich
Prepare the Crab Cake Mixture
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.
Form the Crab Cakes
Divide the crab mixture into 4 equal portions and shape them into patties. Place them on a tray lined with parchment paper and refrigerate for about 30 minutes to help them hold together.
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Toast the Challah Rolls
Meanwhile, split the Challah rolls and toast them lightly until golden brown.
Assemble the Sandwich
Spread a generous amount of Creole remoulade on the bottom half of each toasted roll. Add a lettuce leaf, followed by a crab cake, and top with a slice of tomato. Close the sandwich with the top half of the roll.
Serve
Serve immediately while hot and crispy. Enjoy your Maryland style crab cake sandwich!
