Crab Cake Sandwiches With Sauce Rèmoulade

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READY IN: 28mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove all cartilege from crab meat. Set aside in refrigerator.
  • In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
  • Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
  • 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.
  • Preheat oven to BROIL.
  • Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
  • Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
  • Toast the bread *briefly* under the broiler and set aside.
  • Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
  • Broil the crab cakes 4 minutes on each side or until golden brown.
  • Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
  • Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.
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