Crab Cake Sandwich

Recipe courtesy of Sunbird Kitchen, Cape Cod, Massachusetts
Show: Extra Virgin Americana Episode: Shark Sighting on the Cape
TOTAL TIME: 24 hr 40 min
Prep: 25 min
Inactive Prep: 24 hr
Cook: 15 min
YIELD: 4 servings
LEVEL: Intermediate


    • 1 cup mayonnaise
    • 1 tablespoon Thai chili sauce, such as sriracha
      • 1 pound lump back fin crabmeat
      • 8 ounces jumbo lump crabmeat
      • 1 1/2 cups plain breadcrumbs
      • 1 1/2 cups mayonnaise
      • 2 tablespoons chopped fresh dill
      • 1 tablespoon chopped fresh tarragon
      • Kosher salt and freshly ground black pepper
        • Butter, at room temperature, for toasting
        • 4 brioche buns, cut in half
        • 1 cup arugula
        • 1/2 cup chopped green onions
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        For the pickled red cabbage: Put the red cabbage in a plastic container and set aside.

        Meanwhile, in a small nonreactive saucepan, combine the rice vinegar, white vinegar, sugar, red chile flakes, garlic and 5 ounces water. Bring to a simmer over medium-high heat. Pour the mixture over the cabbage, cover with a lid and refrigerate for 24 hours.

        After 24 hours, drain the cabbage and store in the refrigerator for up to 3 days.

        For the sriracha mayonnaise: In a medium bowl, combine the mayonnaise, chili sauce and lemon juice and stir to fully incorporate. Refrigerate until ready to use.

        For the crab cakes: Heat a flat griddle pan over medium-high heat.

        In a large bowl, combine both kinds of crabmeat with the breadcrumbs, mayonnaise, dill, tarragon and a pinch of salt and pepper until well incorporated. Shape the mixture into 4 equal patties.

        Grill the patties on the hot griddle pan until golden brown and cooked through, 3 to 4 minutes per side.

        For the sandwich assembly: Butter both halves of each brioche bun and place on the griddle pan. Toast until the buns are golden brown, about 1 minute.

        Spoon 1 tablespoon of the sriracha mayonnaise on both halves of each brioche bun. Add a handful of arugula on the bottom halves and top with a crab cake. Top each crab cake with a handful of pickled red cabbage, followed by 2 tablespoons green onions. Serve immediately.


        This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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