Open Faced Crab Cake Sandwiches
Servings: 4
Calories: 787kcal
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
- ¼ cup mayonnaise
- 1 garlic clove, minced
- zest and juice of ½ lemon
- salt and pepper to taste
assembly
- 4 slices lightly toasted brioche
- 4 leaves butter lettuce
- ½ cup sliced cucumbers
- lemon wedges
- hot sauce, optional
Instructions
- For crab cakes: Place all the crab cake ingredients, except the crab meat, into a large mixing bowl and mix together.
- Season with salt and pepper and gently fold in the crab meat until just combined.
- Separately place flour, egg and panko into shallow baking dishes.
- 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.
- Lightly season each coated crab cake with salt and pepper and set aside.
- Pour two tablespoons oil into a large skillet and place over medium heat.
- 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.
- Transfer crab cakes onto a plate lined with a paper towel. Lightly season with salt and pepper.
- For garlic aioli: Place all ingredients into a small mixing bowl and whisk together. (this can be made up to 3 days in advance).
- 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.
Nutrition
Calories: 787kcal | Carbohydrates: 68g | Protein: 36g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 197mg | Sodium: 1527mg | Potassium: 427mg | Fiber: 3g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 10mg | Calcium: 163mg | Iron: 5mg