By Chef Day Salonga | Photography by Chef Dino Datu
I’m pretty sure these can give the Krusty Krab’s (Spongebob in the house!) version a run for its money. Dill and tarragon are classic accompaniments to seafood for a reason; they really add a distinct freshness and flavor that also pairs well with the mustard that you will eventually put in this sandwich. Sriracha’s aggressiveness and piquancy also complements but you can choose to leave that out if you just want delicate flavors. Arugula is always lovely green, and is a standout whether in a salad or a sandwich, because its peppery taste really adds to the “meatiness” of the dish. A good tip I can give when adding lettuce is to shred it. We are all familiar with many an annoying moment of when biting into a sandwich, and the entire dressed lettuce is left hanging in your mouth. Of course, one cannot emphasize enough that the key to making the best crab cakes is the freshness and quality of the crabmeat itself, otherwise it ends up in the chum bucket. So, fry a golden brown crab cake today, and bite into the remaining weeks of summer.
Crab cake Sandwich
Crab Patties
- 500g crabmeat
- 1-1/2 cups breadcrumbs
- 1-1/2 cups mayonnaise
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh tarragon, chopped
- Sriracha (optional)
- Salt and fresh ground pepper
Sandwich Assembly
- Brioche Buns
- Butter
- Iceberg lettuce, shredded
- White onions, sliced
- Arugula
- Pickles
- Mustard (optional)
1 In a bowl, combine crabmeat, breadcrumbs, mayonnaise, dill, sriracha (optional), and season with salt and pepper.
2 Shape into patties and chill for one hour.
3 In a nonstick pan, over medium heat, fry crab patties until both sides are golden brown. Transfer to plate.
4 To assemble, spread butter on bread and toast for a minute. Place shredded lettuce and arugula on bottom half of the brioche and the crab cake on top.
Add mustard, pickles and onions, and place the other half of the buns.
Image credits: Chef Dino Datu