The Annapolis Crab Cake Sandwich Recipe
Jumbo lump crab cake, lettuce and tomato, toasted potato roll, fries
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Ingredients
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Crab Cake
Sandwich Assembly
Fries
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, beaten egg, bread crumbs, salt, and black pepper. Be careful not to break the crab meat too much.
- 2
Form Cakes
Once well combined, form the mixture into 4 equal-sized crab cakes, about 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them set.
Fry the Crab Cakes
- 3
Heat Oil
In a large skillet, heat enough oil over medium heat to coat the bottom of the pan.
- 4
Prepare Fries
- 5
Prepare Potatoes
Cut potatoes into fry shapes and soak them in cold water for at least 30 minutes to remove excess starch.
- 6
- 7
Fry Potatoes
Once the oil is hot, fry the potato slices in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, then season with salt.
Assemble Sandwich
- 8
Toast Rolls
Lightly toast the potato rolls in a pan or under a broiler until golden brown.
- 9
Build the Sandwich
On the bottom half of each roll, place a lettuce leaf, followed by a perfectly fried crab cake and a slice of tomato. Top with the other half of the roll.