Combine a soft brioche bun, zingy remoulade sauce and a seafood patty to make a delicious crab cake sandwich.
Crab Cake Sandwich
Combine a soft brioche bun, zingy remoulade sauce and a seafood patty to make a delicious crab cake sandwich.
Ingredients
- 1 cup seasoned bread crumbs divided
- 2 green onions finely chopped
- 1/4 cup finely chopped sweet red pepper
- 1 large egg lightly beaten
- 1/2 cup reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 6 ounces each crabmeat drained, flaked and cartilage removed
- 1/2 cup butter
- 6 brioche hamburger buns split and toasted
- 12 lettuce leaves
- 1/4 medium red onion sliced
- 2 medium tomatoes sliced
- Lemon wedges
remoulade:
- 3/4 cup mayonnaise
- 1/4 cup chopped dill pickle
- 1 green onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons Creole mustard
- 1 tablespoon stone-ground mustard
- 1 tablespoon Louisiana-style hot sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
Instructions
- In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.
- Place remaining bread crumbs in a shallow bowl. Divide crab mixture into 6 portions. Gently coat with bread crumbs and shape into 1/2-in.-thick patties.
- In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
- For the remoulade, in a bowl, stir together all ingredients until blended.
- On each bun bottom, layer a crab cake, lettuce, tomato, onion and remoulade. Replace tops; serve with lemon wedges, if desired.
