Crab Cake Sandwich

Soft brioche with a slick of garlic sauce, crunchy-coated and creamy centred crab cake, and shredded cabbage and carrot coleslaw.

Prep Time40

Cook Time25

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: crab cake sandwich

Servings: people

Melt the butter in a frying pan and saute the chopped onion over low heat until soft and translucent for 10 minutes. Set aside and cool.
In a large bowl mix together the crab meat, cooked onions, dry breadcrumbs, parsley, dill, lemon zest and juice, old bay seasoning, egg, salt and pepper.
Set the working surface for shaping the crab cakes. You will need the carb cake mixture, a small bowl with dried breadcrumbs, a small ice cream scoop or a large spoon and a cutting board for the fishcakes.
Divide the mix into 6 equal parts, roll each one in your hands then flatten it slightly and dip in the breadcrumbs to coat the crab cake entirely. (See photos in the post.) Repeat until the salmon mixture is gone. Put them in the freezer for 20 minutes to firm up.
Fry them in hot olive oil over medium heat for 2-3 minutes on each side until crispy on the outside and hot all the way through. Place them on a paper towel lined platter to soak the excess oil.

Slice the cabbage thinly. Use a mandoline if you have one. Grate the carrots or use a julienne vegetable peeler to cut them into long thin strips. Chop up the cilantro leaves and combine all ingredients in a large bowl.
Mix the mayonnaise and sriracha in a small bowl. Add the dressing to the slaw, sprinkle with the black sesame seeds and toss to combine. Season with salt.