* not counting hot dogs and hamburgers

THESE ARE AMERICA’S FAVORITE SANDWICHES - 03
Hristina Byrnes

20. CRAB CAKE SANDWICH

Really or somewhat 'like': 34%
Really or somewhat 'dislike': 21%
Never tried it: 32%

Crab cakes are crab meat formed into patties with cracker or bread
crumbs and spices. The patties are then placed in a bun with a variety
of toppings and condiments. The term "crab cakes" was first used in the
1930s. Crab cakes are most often associated with the Chesapeake Bay
region, especially in Maryland.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lazarus Lynch's Crabcake Sandwiches w/Chipotle Remoulade
Categories: Seafood, Sauces, Breads, Vegetables
Yield: 8 servings

MMMMM---------------------CHIPOTLE REMOULADE--------------------------
1/2 c Mayonnaise
1 sm Shallot; rough chopped
1 cl Garlic; smashed
1 tb Adobo sauce
2 ts Fresh lemon juice
1 1/4 ts Old Bay seasoning; divided

MMMMM-------------------------CRABCAKES------------------------------
1/4 c Mayonnaise
2 lg Egg yolks
1 tb Chopped fresh dill
1 tb Dijon mustard
1 lb Jumbo lump crabmeat
1 c Panko breadcrumbs
2 tb Oil; more as needed
1 tb Unsalted butter; more as
- needed
8 Brioche rolls or slider
- buns; lightly toasted
2 c Baby arugula

FOR THE CHIPOTLE RÉMOULADE: In a food processor, blend
the mayonnaise, shallot, garlic, adobo sauce, lemon
juice, and 1/4 teaspoon Old Bay seasoning. Transfer to a
bowl, cover, and refrigerate until ready to use.

FOR THE CRABCAKES: In a large bowl, mix together the
mayonnaise, egg yolks, dill, and mustard. Add the
crabmeat, 3/4 cup of the breadcrumbs, and the remaining
1 teaspoon Old Bay and stir to combine. Let stand in
refrigerator for 10 minutes.

Line a baking sheet with parchment paper.

Fill a shallow dish with the remaining 1/2 cup
breadcrumbs. Form the crab mixture into 1/4-cup patties.
Coat both sides of the crabcakes in the breadcrumbs,
then place on the prepared baking sheet.

Heat the oil and butter in a cast-iron skillet over
medium-high heat. Working in batches so as not to
overcrowd the pan, cook the crabcakes until golden brown
on each side, 2-3 minutes per side. Transfer to a paper
towel-lined plate. Repeat to cook the remaining
crabcakes, adding more oil and butter to the pan as
needed between batches.

TO SERVE: Spread rémoulade on buns, and place a crabcake
on each bottom half. Top the crabcakes with arugula and
serve immediately.

RECIPE FROM: https://www.today.com

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