We like to let the main ingredient shine in these crab cake sandwiches with simple toppings and a chili lime sauce to add a bit of punchy flavor. Smarts: If you prefer not to use crab, then chopped, peeled and deveined shrimp makes a great substitute. Just add a minute or two to cooking time.
Make chili lime sauce - Combine yogurt, mayonnaise, soy sauce, lime zest and Sriracha. (Can be done up to 3 days ahead)
Make crab cakes - Combine mayonnaise, mustard (the portion for the crab), Worcestershire sauce, salt, pepper and egg and whisk until smooth. Add crab and panko and toss gently until mixture is even. If the mixture is too wet to stick together, add more panko. Form into 3/4" / 1.9 cm thick patties. (Can be done 1 day ahead)
Lettuce (for both the sandwiches and salad) / Cucumbers / Tomatoes - Prep as directed.
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Heat a frying pan or oven-safe skillet over medium-high heat. Add cooking oil and then crab cakes to heated oil. Cook until heated through and golden brown, 3 to 4 minutes per side.
While crab cakes cook, make salad dressing by combining vinegar, mustard (the portion for the crab) and honey. Add olive oil while whisking. Just before serving toss lettuce (the portion for the salad), cucumbers and tomatoes in salad dressing.
Toast hamburger buns.
Assemble sandwiches by topping hamburger buns with chili lime sauce, crab cakes and lettuce leaves (for the sandwiches).
Serve sandwiches with salad on the side and enjoy!