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Jumbo Lump Crab Cake Sandwiches

Serves6
IngredientsCrab
Day PartLunch
Menu PartSandwich/Wrap
Cuisine TypeAmerican

Chef Adam Close 
Blossom Restaurant
Charleston, S.C.

With its location on the Eastern coast, Charleston’s lowcountry style of cooking includes a lot of seafood-centered dishes. At Blossom restaurant, crab cakes are a menu staple. Chef Close lightens them up with whipped egg whites then gives the mixture a spicy kick by blending in Creole mustard and hot pepper sauce. The crab cakes, also served as an appetizer, are layered here on potato rolls for a more casual sandwich presentation.
 

Ingredients

2 eggs, separated
6 oz. mayonnaise
1 tbsp. Creole mustard
1 tbsp. Worcestershire sauce
1 tbsp. Old Bay seasoning
1/2 tsp. hot pepper sauce
3 1/2 oz. cracker meal
1/4 bunch chopped chives
1/2 lemon, juiced
1/2 tsp. ground black pepper
1 lb. jumbo lump crab meat
1/4 cup butter

Tartar sauce
2 cups mayonnaise
1 cup dill pickle relish
2 lemons, juiced
1/2 tbsp. granulated garlic
1/2 tbsp. celery salt
1/4 tbsp. cracked black pepper
1/2 tbsp. dried dill
1 1/2 tsp. sugar
1/2 tsp. kosher salt

6 potato rolls, toasted
6 large lettuce leaves
6 large tomato slices

Steps

1. Prepare crab cakes: In medium bowl, separate eggs and reserve whites; discard yolks. With balloon whisk attachment on electric mixer at high speed, whip egg whites to stiff peaks.
2. In a separate bowl, combine mayonnaise and next 8 ingredients; mix well. Fold in egg whites with a rubber spatula. Gently fold in crab meat.
3. Portion mixture into 2½-ounce cakes, flattened and rounded to 1/2-inch thick patties. Refrigerate at least 1 hour before cooking. 
4. Meanwhile, prepare tartar sauce: In medium bowl, combine all ingredients. Store in an airtight container and refrigerate for up to 2 weeks.  
5. In large, nonstick skillet over medium heat, melt butter. Add crab cakes; cook on both sides until browned, about 2 minutes per side, keeping heat low enough so butter does not burn.
6. Transfer crab cakes to plate lined with paper towels. Let stand 2 minutes before plating.
7. To serve, split potato rolls in half. Generously spread tartar sauce on both halves. On top half, layer lettuce and tomato; place crab cake on bottom half and place tgether to form a sandwich.

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