CRAB CAKE SANDWICHES WITH SAUCE RèMOULADE
From Elle Dècor Magazine. Prepared crabmeat is expensive here so occasionally we will substitute less expensive scallops for some of the crab. This recipe really depends on the freshest ingredients for best results! Note: If cornichons are not available, substitute kosher dill pickles or green olives.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 28m
Yield 6 crab cakes
Number Of Ingredients 25
Steps:
- Remove all cartilege from crab meat. Set aside in refrigerator.
- In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
- Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
- Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
- Preheat oven to BROIL.
- Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
- Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
- Toast the bread *briefly* under the broiler and set aside.
- Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
- Broil the crab cakes 4 minutes on each side or until golden brown.
- Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
- Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.
Nutrition Facts : Calories 868.4, Fat 35.7, SaturatedFat 11.3, Cholesterol 132.7, Sodium 1816.3, Carbohydrate 101.9, Fiber 6.3, Sugar 4.3, Protein 34.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rozina Ali
[email protected]I'm not sure what I did wrong, but my crab cake sandwiches were a disaster. The crab cakes were mushy, and the sauce remoulade was too runny.
Victor Cos
[email protected]These crab cake sandwiches were a waste of time. The crab cakes were dry and tasteless, and the sauce remoulade was bland.
Niva Karn
[email protected]I followed the recipe exactly, but my crab cakes fell apart. I think I needed to use more bread crumbs.
Mujeeb Pro227
[email protected]The crab cakes were a little bland, but the sauce remoulade helped to give them some flavor.
Catto Maddo
[email protected]The crab cakes were a bit dry, but the sauce remoulade helped to make them more moist. Overall, they were a good sandwich.
Zanib Noor
[email protected]These crab cake sandwiches were easy to make and very tasty. I used fresh crab meat, and the sauce remoulade was a great addition.
Thembi Motshidisi
[email protected]I'm not usually a fan of crab cakes, but these were really good. The crab meat was fresh and lump, and the sauce remoulade was delicious.
angela bretton
[email protected]These crab cake sandwiches were a little bit of work to make, but they were worth it. The crab cakes were packed with flavor, and the sauce remoulade was creamy and tangy.
Shamoya Mcclymont
[email protected]I love crab cakes, and these were some of the best I've ever had. The sauce remoulade was the perfect complement.
Gin 2324
[email protected]The crab cakes were easy to make and turned out perfectly. The sauce remoulade was also very good. I served the sandwiches on toasted buns with lettuce and tomato.
Yvonne Matibhe
[email protected]These crab cake sandwiches were a hit with my family! The crab cakes were flavorful and moist, and the sauce remoulade added a delicious tang. I will definitely be making these again.