Crab Cake Sandwich Recipe
Toasted Challah Bun – Honey & Orange Aioli – Radicchio Salad – Tarragon Vinaigrette – House Fried Chips
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Ingredients
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Crab Cake Sandwich Ingredients
Method
Preparation Instructions
- 1
Prepare the Crab Cakes
In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, Old Bay seasoning, salt, and pepper. Mix gently to combine.
- 2
Form and Chill
Shape the mixture into patties (about 4 oz each) and place them on a baking sheet. Cover and refrigerate for at least 30 minutes.
- 3
Make the Honey & Orange Aioli
In a small bowl, whisk together mayonnaise, honey, orange zest, and a pinch of salt.
- 4
Prepare the Tarragon Vinaigrette
In another bowl, whisk together olive oil, red wine vinegar, chopped tarragon, salt, and pepper.
- 5
Fry the Crab Cakes
Heat vegetable oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side until golden brown. Drain on paper towels.
- 6
Make House Fried Chips
Slice potatoes thinly and rinse in cold water. Pat dry, then fry in hot oil until golden and crispy. Season with salt.
- 7
Assemble the Sandwich
Toast the challah buns. Spread the honey & orange aioli on the bottom half, add the crab cake, top with radicchio leaves, drizzle with tarragon vinaigrette, and close the sandwich.
- 8
Serve
Serve the crab cake sandwich with house-fried chips on the side.