Crab Cake Sandwich

Total Time Prep: 35 min. Cook: 10 min./batch
Yield 6 sandwiches
Test Kitchen Approved
Combine a soft brioche bun, zingy remoulade sauce and a seafood patty to make a delicious crab cake sandwich.

Ingredients

  • 1 cup seasoned bread crumbs, divided
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 1 large egg, lightly beaten
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup butter
  • 6 brioche hamburger buns, split and toasted
  • 12 lettuce leaves
  • 1/4 medium red onion, sliced
  • 2 medium tomatoes, sliced
  • Lemon wedges
  • REMOULADE:
  • 3/4 cup mayonnaise
  • 1/4 cup chopped dill pickle
  • 1 green onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Creole mustard
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon Louisiana-style hot sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon paprika
  • 1/8 teaspoon pepper

Directions

  1. In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.
  2. Place remaining bread crumbs in a shallow bowl. Divide crab mixture into 6 portions. Gently coat with bread crumbs and shape into 1/2-in.-thick patties.
  3. In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
  4. For the remoulade, in a bowl, stir together all ingredients until blended.
  5. On each bun bottom, layer a crab cake, lettuce, tomato, onion and remoulade. Replace tops; serve with lemon wedges, if desired.

Nutrition Facts

1 sandwich: 673 calories, 48g fat (15g saturated fat), 174mg cholesterol, 1414mg sodium, 41g carbohydrate (10g sugars, 5g fiber), 20g protein.

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