Caribbean Crab Sandwich Recipe
House made jumbo lump crab cake, greens, tomato, pineapple mango salsa, remoulade, toasted potato bun.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake
Pineapple Mango Salsa
Remoulade
Assembly
Method
Crab Cake Preparation
- 1
Mix the Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, egg, parsley, salt, and black pepper.
- 2
Form the Crab Cakes
Gently fold the mixture until well combined. Form into 4 equal-sized patties.
- 3
Cook the Crab Cakes
Heat a skillet over medium heat and add a bit of oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown and heated through.
Pineapple Mango Salsa Preparation
- 4
Prepare the Salsa
In a mixing bowl, combine the diced pineapple, diced mango, red onion, cilantro, lime juice, and salt. Stir well and set aside to let the flavors meld.
Remoulade Preparation
- 5
Combine the Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce until smooth.
Assembly
- 6
Assemble the Sandwich
Spread a generous amount of remoulade on the toasted potato bun. Add a layer of mixed greens, place the crab cake on top, add sliced tomato, and finish with a spoonful of pineapple mango salsa. Top with the other half of the bun.
