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Crab Cake Sandwich with Chive Remoulade

Sweet crab meets buttery brioche with a simple homemade remoulade.
Course dinner, Lunch, Snack
Cuisine American, seafood, Shellfish
Keyword Brioche, Brioche Sandwhich, Crab, Crab Sandwhich, Dungeness, Dungeness Crab, Shellfish
Prep Time 1 hour
Cook Time 10 minutes
Servings 6

Equipment

  • 1 Small bowl
  • 1 Small whisk
  • 1 Medium bowl
  • 1 Mallet or shellfish cracker If cracking/picking the crab yourself
  • 1 Pick or seafood fork If cracking/picking the crab yourself
  • 1 Medium frying pan
  • 1 spatula

Ingredients

For the Chive Remoulade

  • ⅓ c. good quality mayonnaise
  • 1 T. chopped chives
  • 1 T. lemon Juice
  • ¼ t. garlic powder
  • ¼ t. paprika
  • ¼ t. finely ground black pepper

For the Crab Cakes

  • ⅓ c. of good quality mayonnaise
  • 2 eggs
  • 2 T. finely diced red bell pepper
  • 2 T. finely diced celery
  • 1 T. chopped chives
  • 1 t. finely minced garlic
  • 1 T. fresh lemon juice
  • ½ t. Old Bay seafood seasoning plus more to sprinkle on right before cooking
  • ¼ t. salt
  • ¼ t. black pepper
  • 1 cup of Panko breadcrumbs
  • 1 pound of fresh Dungeness crab or other local fresh crab
  • 1-2 T. butter

To assemble the sandwhiches

  • 6 fresh brioche buns
  • 6 large leaves of butter lettuce
  • 6 large slices of good ripe heirloom tomatoes

Instructions

For the chive remoulade

  • Whisk all of the ingredients together in a bowl. Cover and refrigerate for an hour or so before serving to allow the flavors to marry together.

For the crab cakes

  • Combine all of the crab cake ingredients in a large bowl except for the crab and butter. Allow to sit for about 20 minutes to let the panko soften. Gently fold in the crab and mix to combine. Do not overwork it! Divide the mixture into six patties and place on parchment paper. Sprinkle each with a bit more Old Bay seasoning.
  • Melt the butter in a large skillet on medium until bubbly. Gently add the cakes placing the seasoned side down. Sprinkle the top side with seasoning. Cook the cakes for 4-5 minutes on each side or until nicely browned. Depending on the size of your skillet, you will probably have to do this in 2-3 batches. Just place the cooked cakes on a serving plate while you finish cooking the others.
  • While you are cooking the cakes, toast the brioche buns in a toaster oven or another pan and place them on plates for serving. Smear a bit of the remoulade on each side of the bun then top with a crab cake, a bit more remoulade, and the tomato and lettuce. Enjoy!

Notes

NOTE: Be sure to carefully pick through your crab to make sure there are no shells or cartilage in it. Try not to overwork the cakes when you mix them all together. You want to keep some good-sized chunks of crab to give it texture and really get that crab flavor.
 
If you are working with pre-shelled crab meat you will not need the hour of prep listed.