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Recipe courtesy of Sunbird Kitchen

Crab Cake Sandwich

  • Level: Intermediate
  • Total: 24 hr 40 min (includes pickling time)
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

Pickled Red Cabbage:

2 cups shredded red cabbage

5 ounces rice wine vinegar 

5 ounces white vinegar 

4 ounces sugar 

1/2 teaspoon red chile flakes 

2 cloves garlic

Sriracha Mayonniase:

1 cup mayonnaise

1 tablespoon Thai chili sauce, such as sriracha

2 teaspoons lemon juice 

Crab Cakes:

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

Sandwich Assembly:

Butter, at room temperature, for toasting

4 brioche buns, cut in half 

1 cup arugula 

1/2 cup chopped green onions 

Directions

  1. For the pickled red cabbage: Put the red cabbage in a plastic container and set aside.
  2. 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.
  3. After 24 hours, drain the cabbage and store in the refrigerator for up to 3 days.
  4. 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.
  5. For the crab cakes: Heat a flat griddle pan over medium-high heat.
  6. 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. 
  7. Grill the patties on the hot griddle pan until golden brown and cooked through, 3 to 4 minutes per side.
  8. 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.
  9. 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.