Recipe courtesy of Sunbird Kitchen
Print
Total:
24 hr 40 min
(includes pickling time)
Active:
35 min
Yield:
4 servings
Level:
Intermediate
Total:
24 hr 40 min
(includes pickling time)
Active:
35 min
Yield:
4 servings
Level:
Intermediate

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

Watch how to make this recipe.

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. It has not been tested for home use.

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