Crab Cake Sandwich
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.
Ingredients
| Portions: | 10 |
|---|---|
| Serving Size: | 1 Sandwich |
| Day Part: | Lunch, Dinner |
| Crab Cakes: | |
|---|---|
| 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, To Taste | |
| Red Bell Pepper Aioli: | |
|---|---|
| 1/4 | Cup Mayonnaise |
| 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 |
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 ¼ cup crumbled potato chips.
- Top with the bun crown.
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