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Open_faced_crab_sandwiches

I don’t eat nearly as many crab cakes as I think I should be eating. In a string of random, mindless thoughts I was having the other day, crab cakes came to mind and specifically how I rarely make them. Maybe it’s because fresh crab meat can be pricey, but other than that, I can’t think of a good reason. They’re super easy to make and are delicious.

So the random “crab cakes” thought got me craving crab cakes, so I headed to my local seafood market where I thought about buying a bunch of fresh crab to steam and pick the meat out of, but really I just wanted to eat a quick crab cake so I opted to but a pound of fresh lump crab meat instead…I didn’t feel bad about it, not at all.

I opted to make this recipe an open-faced sandwich for the excuse to add some buttery toast to the mix….I mean, who doesn’t love buttery toast?? This is a great meal to make for yourself at home if you want to make something quickily, but still indulge a little. Enjoy! xx, Jenny open_faced_crab_sandwich


Open Faced Crab Cake Sandwiches

Makes 4

Ingredients:
crab cakes:
3 tablespoons panko breadcrumbs
1 tablespoon mayonnaise
1 egg, lightly beaten
zest of 1 lemon
16 ounces lump crab meat
salt and pepper to taste

1 cup all purpose flour
1 egg, lightly beaten
2 cups panko breadcrumbs

4 tablespoons extra virgin olive oil
garlic aioli:
1/4 cup mayonnaise
1 garlic clove, minced
zest and juice of 1/2 lemon
salt and pepper to taste

4 slices lightly toasted brioche
4 leaves butter lettuce
1/2 cup sliced cucumbers
lemon wedges
hot sauce, optional

Directions:
1. For crab cakes: Place all the crab cake ingredients, except the crab meat, into a large mixing bowl and mix together.
2. Season with salt and pepper and gently fold in the crab meat until just combined.
3. Separately place flour, egg and panko into shallow baking dishes.
4. Form 4 equally sized crab cakes with the mixture and dredge in the flour, followed by the egg and finally the panko breadcrumbs, shaking off any excess after each dip.
5. Lightly season each coated crab cake with salt and pepper and set aside.
6. Pour two tablespoons oil into a large skillet and place over medium heat.
7. Place each crab cake into the hot skillet, about 1 inch apart. Pan fry on each side for 4 to 5 minutes or until golden brown and cooked through.
8. Transfer crab cakes onto a plate lined with a paper towel. Lightly season with salt and pepper.
9. For garlic aioli: Place all ingredients into a small mixing bowl and whisk together. (this can be made up to 3 days in advance).
10. To assemble: Spread a small amount of the aioli onto each slice of brioche and top with butter lettuce, cucumbers and another drizzle of aioli. Add a few dashes of hot sauce, if using and serve with lemon wedges.
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 /   /   /  1 Comment
  1. Sabrina B Not Specified Not Specified

    these look really good, thank you for sharing this, I’d also had a derivative of this on english muffins and cream cheese years and years ago in childhood days and this reminds me of that, so thank you!

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