Crab Cake Sandwiches With Sauce Rèmoulade

Total Time
28mins
Prep 20 mins
Cook 8 mins

From Elle Dècor Magazine. Prepared crabmeat is expensive here so occasionally we will substitute less expensive scallops for some of the crab. This recipe really depends on the freshest ingredients for best results! Note: If cornichons are not available, substitute kosher dill pickles or green olives.

Ingredients Nutrition

Directions

  1. Remove all cartilege from crab meat. Set aside in refrigerator.
  2. In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
  3. Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
  4. Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
  5. Preheat oven to BROIL.
  6. Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
  7. Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
  8. Toast the bread *briefly* under the broiler and set aside.
  9. Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
  10. Broil the crab cakes 4 minutes on each side or until golden brown.
  11. Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
  12. Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.

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