Crab Cake Club Sandwich Recipe
Crab Cake Club Sandwich
May 19, 2015・Bill Harris・8 Comments
I’ve been an East Coast guy for a good part of my life, but the West Coast has always had a subtle pull for me. Perhaps part of the draw has something to do with my love of the 60s music scene in California. The Bay Area was the epicenter of 60s rock music with the likes of Jefferson Airplane, Janis Joplin, and the Grateful Dead. Down the coast in Los Angeles, the music scene was hot as well. The Doors; the Byrds; and Crosby, Still, and Nash got their start in Los Angeles.
I was born a few years too late. A hippie wannabe, my younger self would have given his right arm to experience hanging out in the Haight Ashbury. To have seen the light shows and psychedelic music at the Fillmore. To have been a spectator at the Monterrey Pop Festival.
If I can’t relive the past, the next best thing is a drive up the coast of California, and that’s what we have planned this summer. We’ll start with a couple of days in LA and then meander up the coast on State Route 1 with stops in Santa Barbara, San Simeon, and Carmel. A couple of days in San Francisco are a must before heading on to Eureka and the coast of Oregon.
Of course, one of the highlights will be San Francisco and its food, particularly Dungeness crabs. I’m not sure there’s anything better than these crustaceans fresh out of the water. I’ve been thinking about them for weeks now, so for today’s post, I decided to warm up my taste buds with a Crab Cake Club Sandwich. I admit it’s not the same as fresh Dungeness crab, but it’s as close a likeness as I could find in landlocked Atlanta.
I’m crazy about this towering sandwich of crab cakes, bacon, and avocado, topped with spicy, creamy remoulade sauce. Try it and and I think you’ll be crazy about it, too!
Crab Cake Club Sandwich
Ingredients
For the remoulade sauce:
- 1 cup mayonnaise
- 2 tablespoons minced onion
- 2 tablespoons minced dill pickle
- 1 teaspoon minced capers
- 1 tablespoon minced red bell pepper
- 1 teaspoon dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoon prepared horseradish
- 1 teaspoon anchovy paste
- Pepper to taste
- For the crab cakes:
- 1 cup panko breadcrumbs, divided
- 2 tablespoons finely minced scallions, green part only
- 2 tablespoons finely mince flat-leaf parsley
- 1/2 teaspoon Old Bay Seasoning
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 pound lump crabmeat, picked for cartilage
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- For the sandwiches:
- 8 slices whole grain bread
- Green leaf lettuce leaves
- 8 slices bacon, browned
- 1 avocado, pitted, peeled, and slicedInstructions
For the remoulade sauce:
Mix all ingredients together in a small bowl. Cover and refrigerate until needed.
For the crab cakes:
1. In a medium bowl, combine the breadcrumbs, scallions, parsley, and Old Bay Seasoning. In a separate small bowl, whisk together eggs, mayonnaise, mustard, and Worcestershire sauce. Gently mix egg mixture and crabmeat in with the breadcrumbs. Be careful to not break up crab meat.
2. Form crab mixture into either 4 large or 8 small cakes. Depending on what type of bread you're using you might want 2 smaller crab cakes as opposed to 1 large one on each sandwich. Place crab cakes on a baking sheet, cover with plastic wrap, and refrigerate for 1 to 2 hours.
3. Heat butter and olive oil in a large iron or non-stick skillet over medium high heat. Carefully transfer crab cakes to skillet and cook on each side for 2 to 3 minutes or until golden brown. Remove from heat.
To assemble sandwiches:
1. Toast bread until slightly browned. Spread two piece of bread with remoulade sauce. Place a lettuce leaf on one slice of bread. Top with a two slices of bacon, a crab cake, and 2 to 3 slices of avocado. Top with other slice of bread. Repeat with other sandwiches. Serve immediately.4.2.0.23
http://southernboydishes.com/2015/05/19/crab-cake-club-sandwich/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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