Crab Cake Sandwich Recipe
tomato, lettuce, red onion, remoulade jumbo lump crab cake, breakfast potatoes
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Ingredients
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Crab Cake
Sandwich Assembly
Breakfast Potatoes
Method
Crab Cake Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into 4 equal-sized patties. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 3
Sandwich Assembly
- 4
Prepare the Vegetables
Slice the tomato and red onion into thin rings. Set aside.
- 5
Assemble the Sandwich
On the bottom half of each burger bun, place a leaf of lettuce, a slice of tomato, and a crab cake. Top with a few rings of red onion and a generous drizzle of remoulade sauce. Close the sandwich with the top half of the bun.
Breakfast Potatoes Preparation
- 6
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and dice the potatoes into small cubes.
- 7
Season the Potatoes
In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- 8
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, stirring halfway through the cooking time.
