All Recipes

Crab Cake Sandwich

Name: Crab Cake Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2/3 Cup Mayonnaise; 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; 1/4 Cup Mayonnaise; 2 Tablespoons Boursin Garlic & Fine Herbs Cheese; 2 Tablespoons Roasted Red Bell Pepper; 1 Teaspoon Garlic Powder; Pan Spray; 2/3 Cup Boursin Garlic & Fine Herbs Cheese

This tasty, oversized griddled crab cake sandwich is a revelation. Complete with an intensely flavorful Boursin Garlic & Fine Herbs aioli, this crab cake sandwich will hook more orders than you know what to do with.

Preparation

Equipment:

Stovetop/Griddle

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 1/4 cup crumbled potato chips.
Top with the bun crown.

Operator Tips:

This recipe can also be prepared using the 2.2 lb Boursin Professional tub.
For a main dish approach, ditch the hamburger buns and serve two crab cakes on a small bed of greens.