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Prep time
1 hour 45 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
A bright, tart, citrusy slaw is the perfect foil for homemade crab cakes in these sandwiches. Impossibly soft Sara Lee Artesano Brioche Hamburger Buns are feather light against the crunch and heft of crispy crab cakes. A cornichon-flecked tartar sauce rounds out the dish—this is a lunch that is equally wonderful for a dressed-up occasion (dinners! special occasion parties! fancy brunches!) or something casual, like a post-beach lunch or a picnic. The slaw, crab cakes, and tartar sauce can all be made up to a day ahead and stored in the refrigerator—the flavors will meld and deepen as they sit. —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Sara Lee Artesano. For more recipes, head over to Sandwich Heaven —The Editors
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Ingredients
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For the crab cakes:
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1/4 cup
mayonnaise
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1
egg
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2 teaspoons
Dijon mustard
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1 teaspoon
Worcestershire sauce
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1/2 teaspoon
hot sauce (like Sriracha)
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Zest of 1 lemon
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2 tablespoons
chopped fresh parsley
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1/3 cup
panko bread crumbs or crushed Saltine crackers
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1/4 teaspoon
salt
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1/4 teaspoon
black pepper
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1 pound
jumbo lump crab meat, picked over for shells
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2 tablespoons
olive oil
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2 tablespoons
unsalted butter
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—
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For the tartar sauce:
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1 cup
mayonnaise
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1/4 cup
cornichons, minced
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2 tablespoons
shallot, minced
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1 teaspoon
freshly squeezed lemon juice (about ½ lemon)
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2 teaspoons
fresh dill, roughly chopped
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—
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For the slaw:
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1
clove garlic, minced
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Zest and juice of 1/2 orange, about 1 tablespoon each
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Zest and juice of 1 lime, about 1 teaspoon each
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3 tablespoons
olive oil
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1 teaspoon
honey or sugar
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1/4 teaspoon
salt
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1 cup
shredded cabbage
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1 cup
shredded carrots
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—
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For assembly:
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4
Sara Lee Artesano Brioche Hamburger Buns
Directions
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Make the crab cakes: In a large bowl, combine the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, lemon juice, lemon zest, parsley, panko, salt, and pepper. Mix well, then gently fold in the crab meat. Form the mixture into four patties about ¾-inch thick, then place them on a parchment-lined plate and refrigerate until fully chilled, at least 1 hour.
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Make the tartar sauce: Whisk together all the ingredients in a small bowl and set aside.
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Make the slaw: In a large bowl, whisk the garlic, orange juice and zest, lime juice and zest, olive oil, honey, and salt. In a separate large bowl, toss together the cabbage and carrots, then add the wet ingredients and toss to combine well. Set aside.
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Once the crab cakes are chilled, heat the butter and oil in a large skillet over medium heat. Cook the patties until golden brown, about 4 minutes, then flip and cook the other side. Transfer to a paper towel-lined plate.
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Assemble the sandwiches: Lightly toast the buns, then spread a thin layer of tartar sauce on the bottom of each. Top with a crab cake and a spoonful of tartar sauce, then finish with a generous amount of slaw and place the top bun on each.
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