The Mitchell Sandwich Recipe
Crab Cake, Cheddar, Onion, Arugula, Creole Remoulade, Brioche Bun
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Ingredients
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Crab Cake
Sandwich Assembly
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, Old Bay seasoning, and beaten egg. Mix gently to avoid breaking the crab.
- 2
Add Breadcrumbs
Fold in the breadcrumbs until the mixture is well combined. Season with salt and black pepper to taste.
- 3
Form the Crab Cakes
Shape the mixture into patties, about 1/2 inch thick. You should be able to make about 4 patties.
- 4
Fry the Crab Cakes
Heat vegetable oil in a skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove and place on paper towels to drain any excess oil.
Sandwich Assembly
- 5
Toast the Buns
While the crab cakes are cooking, slice the brioche buns in half and toast them until golden brown.
- 6
- 7
Finish the Sandwich
Cover with the top half of the brioche bun. Repeat for the second sandwich.
- 8
Serve
Serve the Mitchell Sandwiches warm with extra Creole remoulade on the side for dipping.