Creole Crab Cake Sandwich

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Thin fish spatula
• •Sheet pan for checking crab

Instructions

1. 1

   Make the Creole mustard aioli

   Whisk together the mayonnaise, Creole mustard, garlic paste, lemon juice, and hot sauce in a small bowl until smooth. The grainy mustard should be visible throughout. Taste it. You want that tangy bite to cut through richness later. Season with a pinch of salt if needed. Cover and refrigerate while you make the crab cakes.

   Make this first so the flavors have time to marry. It gets better as it sits.
2. 2

   Build the crab cake base

   In a large bowl, whisk together the mayonnaise, beaten egg, Creole mustard, lemon juice, Worcestershire, Creole seasoning, and cayenne. This is your flavor base, so taste it. It should be boldly seasoned because the crab and breadcrumbs will mellow everything out. Add the minced green onions, celery, and bell pepper. Stir to combine.

3. 3

   Fold in the crab

   Spread your crab meat on a sheet pan and look through it carefully. Run your fingers through the lumps, feeling for any shell fragments the packer missed. One piece of shell ruins the whole experience. Once it's clean, add the crab to your bowl along with the half cup of panko. Fold gently with a rubber spatula. You want to distribute the binder without breaking up those beautiful lumps. The mixture should hold together when squeezed but still look like crab, not paste.

   A light hand here is everything. Overworking the mixture turns your crab cakes dense and breadlike.
4. 4

   Form the cakes

   Divide the mixture into four equal portions. Shape each into a thick patty about three and a half inches across and an inch thick. Don't pack them too tight. Place about half a cup of panko on a plate and press each cake gently into the crumbs on both sides. The coating should be light, just enough to give you that golden crust. Set the formed cakes on a plate, cover with plastic wrap, and refrigerate for at least fifteen minutes.

   Chilling firms everything up and helps the cakes hold together in the pan. Don't skip this step.
5. 5

   Pan-fry until golden

   Heat two tablespoons of butter and the vegetable oil in a large cast iron skillet over medium heat. The butter adds flavor, the oil prevents burning. When the foam subsides and a breadcrumb sizzles on contact, you're ready. Carefully lay the crab cakes in the pan. Don't crowd them. Cook undisturbed for four to five minutes until the bottoms turn deep golden brown. You'll smell the butter and the spices blooming. Gently flip using a thin spatula, add another tablespoon of butter to the pan, and cook the second side for three to four minutes more.

6. 6

   Toast the brioche buns

   While the crab cakes finish, split your brioche buns and spread the remaining tablespoon of butter across the cut sides. Toast them cut-side down in a separate pan over medium heat, or under the broiler for about a minute. Watch them closely. Brioche burns fast because of the sugar and egg in the dough. You want golden and fragrant, not charred.

7. 7

   Assemble the sandwiches

   Spread a generous tablespoon of the Creole mustard aioli on each bun bottom. Layer a lettuce leaf on top, then a thick slice of ripe tomato, seasoned with a pinch of salt. Set your hot crab cake right on the tomato. Add another dollop of aioli on the top bun and close the sandwich. Serve immediately while everything is still warm and the contrast between the crispy crab cake and the soft brioche is at its peak.

Chef Tips

• •Buy the best crab you can afford. Jumbo lump from the Gulf is worth the price. Claw meat has good flavor but falls apart too easily for cakes. If you can't find Gulf crab, domestic blue crab is your next best choice.
• •Creole seasoning varies by brand. I make my own at Lagniappe, but Tony Chachere's or Slap Ya Mama work fine for home cooking. Taste your blend first so you know how much heat you're adding.
• •If your crab cakes are falling apart in the pan, your mixture was too wet or you didn't chill them long enough. Next time, add a bit more panko and give them thirty minutes in the fridge.
• •That aioli keeps for a week in the fridge. Make extra and use it on po' boys, with fried shrimp, or anywhere you'd use regular mayo.

Advance Preparation

• •The Creole mustard aioli can be made up to five days ahead and refrigerated. The flavor improves with time.
• •Crab cake mixture can be formed and refrigerated up to eight hours before cooking. Keep them covered on a plate.
• •Cooked crab cakes can be held in a 200°F oven for up to twenty minutes while you finish prep work.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)