Crab Cake Sandwiches with Roasted Red Pepper Sauce
This Crab Cake Sandwich recipe is a real treat- they’re especially good when served on a fresh toasted roll with my roasted red pepper sauce.
Pre-heat oven to 350 degrees
3 cans of lump crab meat, 14 oz. each
3 eggs, beaten
1 cup of mayonnaise
zest of 2 lemons
juice of 1 lemon
2 cups unseasoned breadcrumbs
¼ cup of chopped Italian parsley
Salt and pepper to taste
Olive Oil and Butter for frying
Put the contents of the three cans of crab in a bowl. Add the beaten eggs, mayonnaise, and lemon zest and lemon juice. Gently, break apart the crab, and incorporate the ingredients together. Next, add the breadcrumbs, chopped parsley, and salt and pepper. Fold these ingredients together with the crab mixture with a spatula being very careful not to break apart the lump crabmeat. With a scoop or busher, place balls of the crab mixture onto a baking tray. Form the balls into standard cake shapes.
Place a frying pan on the stove over medium-high heat. Add a few tablespoons of olive oil and butter to the pan. When the oil becomes hot, place the crab cakes, one at a time into the pan and fry until golden brown on each side. Remove from the pan onto a paper towel to remove excess oil. Place the crab cakes on a baking sheet covered with aluminum foil and sprayed with non-stick cooking spray. Bake at 350 degrees for 10 minutes, or until heated throughout.
For the Red Pepper Sauce
1 roasted red pepper chopped
½ cup mayonnaise
½ cup Greek yogurt
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped flat leaf parsley
1 teaspoon salt
1 tablespoon fresh cracked black pepper
Place all of the ingredients in a food processor or blender- mix until everything is incorporated and smooth.
Assembly of the Sandwiches
Place a few tablespoons of the roasted red pepper sauce on both sides of a fresh toasted roll. Put the crab cake on next, followed by a slice of fresh tomato, red onion, and lettuce.
Chef Chuck Kerber