|Serving Size:||1 Sandwich|
|Day Part:||Lunch, Dinner|
|2||Tablespoon Fresh Lemon Juice|
|1/2||Cup Panko Breadcrumbs|
|2||Large Fresh Eggs|
|1 1/2||Tablespoon Worcestershire Sauce|
|2||Tablespoon Old Bay Seasoning|
|2||Pounds Fresh Lump Crabmeat|
|Kosher Salt and Black Pepper, To Taste|
|Red Bell Pepper Aioli:|
|2||Tablespoons Boursin Garlic & Fine Herbs Cheese|
|2||Tablespoons Roasted Red Bell Pepper, Puree|
|1||Teaspoon Garlic Powder|
|Pan Spray, To Lightly Coat|
|2/3||Cup Boursin Garlic & Fine Herbs Cheese|
For Crab Cakes:
- In a mixing bowl, evenly combine the mayo, lemon juice, Worcestershire, eggs, Panko, and Old Bay.
- Gently fold in the lump crabmeat to fully incorporate.
- Season to taste with salt and pepper.
- Divide and form mixture into 10 large crab cakes. Reserve cold for service.
For Red Pepper Aioli:
- Evenly combine all the aioli ingredients to form a smooth, light red-colored aioli.
- Reserve cold for service.
To Make A Crab Cake Sandwich:
- Lightly coat a non-stick sauté pan or griddle with pan spray.
- Sear the crab cake on both sides to a golden brown and hot on the inside.
- Toast a hamburger bun.
- Spread 1 teaspoon of red pepper aioli on both the heel and crown of the toasted bun.
- Place the hot crab cake on the bun heel, then top crab cake with 1 tablespoon of Boursin, spreading it across the crab cake.
- Top the Boursin with ¼ cup crumbled potato chips.
- Top with the bun crown.
For a main dish approach, ditch the hamburger buns and serve two crab cakes on a small bed of greens.