Crab Cake Sandwich Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6
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Calories
709 kcal
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Course
Main Course
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Cuisine
American
Crab Cake Sandwich Recipe
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This amazing crab cake sandwich is loaded with peppers, onions, and seasonings with spicy aioli and is served on a toasted brioche bun.
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Ingredients
- 2 tablespoons unsalted butter
- ¼ cup of seeded small diced red bell pepper
- ¼ cup of seeded small diced yellow bell pepper
- ¼ cup of seeded small diced poblano pepper
- ½ peeled and small diced yellow onion
- 2 finely minced cloves of garlic
- 1 pound jumbo lump crab
- Juice of 1 lemon
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 eggs
- 1 cup panko breadcrumbs
- 2 teaspoons Worcestershire
- dash Tabasco sauce
- 2 teaspoons Old Bay seasoning
- 4 tablespoons olive oil
- ½ recipe for aioli
- ½ teaspoon smoked paprika
- 1 sliced large tomato
- 6 leaves red leaf lettuce
- ½ peeled and thinly sliced red onion
- 6 toasted brioche buns
Instructions
- Preheat the oven to 350°.
- In a skillet on low to medium heat with 1 tablespoon of butter add in the chopped peppers, onions, and garlic and cook for 4-6 minutes. They should just be tender and not browned.
- After they are cooked, let them cool in the refrigerator on a plate. This will take about 15 to 20 minutes.
- Next add the crab, lemon juice, mayonnaise, mustard, eggs, panko, Worcestershire, Tabasco, and old bay to a bowl with the chilled pepper mixture and mix thoroughly. Be gentle when mixing, so you don’t break up too much of the crab meat.
- Form the crab cake mixture into six 4-inch patties and set aside.
- Add 4 tablespoons of olive oil to a large non-stick frying pan over medium-high heat and add the crab cakes and cook them for 2 to 3 minutes per side or until browned. You may need to cook these in batches if you’re pan is not large enough. Place them on a sheet tray lined with parchment paper and bake them in the oven at 350° for 8 - 10 minutes.
- In the meantime, whisk together the paprika with the aioli in a small bowl until combined. Set aside.
- Add the crab cake patties to a brioche roll with lettuce, tomato, onion, and aioli.
Notes
- Make-Ahead: This crab cake sandwich is meant to be eaten as soon as it is finished cooking.
- How to Store: Keep the crab cakes and toppings separate and covered in the refrigerator for up to 4 days. The crab cakes by themselves will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
- How to Reheat: Add the desired number of crab cakes to a 13×9 casserole dish and cover it with foil or a lid. Bake in the oven at 350° for 8-12 minutes or until warm.
- I prefer olive oil or healthier high-smoke point oil when frying these crab cakes for the sandwich.
- You can use whatever bun you’d like in this dish.
- If you like spicy, swap out the poblano pepper for a jalapeño.
- You can finish cooking the crab cakes on the cooktop for 4 to 5 minutes per side on medium heat.
Nutrition Information
Show Details
Calories
709kcal
(35%)
Carbohydrates
51g
(17%)
Protein
27g
(54%)
Fat
44g
(68%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
287mg
(96%)
Sodium
1045mg
(44%)
Potassium
416mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2703IU
(54%)
Vitamin C
32mg
(36%)
Calcium
172mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 44g | 68% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 287mg | 96% |
| Sodium | 1045mg | 44% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2703IU | 54% |
| Vitamin C | 32mg | 36% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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