Crab Cake Sammie Recipe

Inspired by Toast! All Day

Time1h

Serves4

Lightly fried blend of blue crab, peppers, onions, and southern spices, with lettuce and tomato, topped with roasted red pepper remoulade, on a grilled potato roll

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Ingredients

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Crab Cake Ingredients

1 lb Blue crab meat

1/2 cups Red bell pepper, diced

1/2 cups Green bell pepper, diced

1/4 cups Onion, finely chopped

1/4 cups Mayonnaise

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 tbs Old Bay seasoning

1 whole Egg, lightly beaten

1/2 cups Panko breadcrumbs

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Olive oil, for frying

4 whole Potato rolls

4 leaves Lettuce leaves

1 whole Tomato, sliced

Method

Preparation Steps

Make the Crab Cakes

In a large mixing bowl, combine the blue crab meat, diced red and green bell peppers, finely chopped onion, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, panko breadcrumbs, salt, and black pepper. Mix gently until well combined.

Form the Cakes

Shape the mixture into 8 equal-sized patties. Place them on a baking sheet and refrigerate for at least 30 minutes to help them firm up.

Fry the Crab Cakes

In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown. Remove and place on paper towels to drain any excess oil.

Prepare the Remoulade

While the crab cakes are cooking, prepare the roasted red pepper remoulade by blending roasted red peppers, mayonnaise, lemon juice, garlic powder, and salt together until smooth. Adjust seasoning to taste.

Assemble the Sandwiches

Toast the potato rolls on a grill or in a toaster. Place a lettuce leaf on each roll, add a crab cake, top with a slice of tomato, and drizzle with the roasted red pepper remoulade. Top with the other half of the roll.