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Crab Cake Sandwich

Crab Cake Sandwich

Lily Coleman
Combine a soft brioche bun, zingy remoulade sauce and a seafood patty to make a delicious crab cake sandwich.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Dishes
Cuisine American
Servings 6
Calories 673 kcal

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.