Crab Cake Sandwiches
with chili lime sauce / summer salad

Name: Crab Cake Sandwiches
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Tbsp Mayonnaise; 2 tsp Mustard, Dijon; 1 tsp Worcestershire sauce (opt); 1/4 tsp Salt; 1/4 tsp Black pepper; 1 Eggs; 10 oz Crab meat, jumbo lump (sub peeled and deveined shrimp, chopped); 1/4 cup Panko breadcrumbs; 1 heart Lettuce, romaine, leaves torn; 1 Tbsp Oil, cooking; 4 Hamburger buns; ~1/2 cup Chili lime sauce (ingredients listed separately); 1/2 cup Yogurt, plain or Greek; 1 Tbsp Mayonnaise (opt); 1/2 tsp Soy sauce, low-sodium; 1 Limes, zest of; 1/2 tsp Sriracha (sub hot sauce of choice); 2 hearts Lettuce, romaine, chopped; 1 Cucumbers, medium, diced; 1 Tomatoes, medium, diced; 2 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Crab Cake Sandwiches:

Mayonnaise - 3 Tbsp
Mustard, Dijon - 2 tsp
Worcestershire sauce (opt) - 1 tsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Eggs - 1
Crab meat, jumbo lump (sub peeled and deveined shrimp, chopped) - 10 oz
Panko breadcrumbs - 1/4 cup
Lettuce, romaine - 1 heart , leaves torn
Oil, cooking - 1 Tbsp
Hamburger buns - 4
Chili lime sauce (ingredients listed separately) - ~1/2 cup

Chili Lime Sauce:

Yogurt, plain or Greek - 1/2 cup
Mayonnaise (opt) - 1 Tbsp
Soy sauce, low-sodium - 1/2 tsp
Limes - 1 , zest of
Sriracha (sub hot sauce of choice) - 1/2 tsp

Summer Salad with Cucumber and Tomato:

Lettuce, romaine - 2 hearts , chopped
Cucumbers, medium - 1 , diced
Tomatoes, medium - 1 , diced
Vinegar, red or white wine - 2 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp

Prep

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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Make

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!

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