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Crab cake sandwich with jalapeno-lime mayo from Hammerheads
Makes 4 sandwiches
- 1 egg
- 2 tablespoons jalapeno-lime mayo
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire
- 1 teaspoon Old Bay seasoning
- Juice of ½ lemon
- 1 pound jumbo lump crab
- ½ cup panko (bread crumbs)
- 1½ tablespoons butter, divided
- ½ tablespoon oil
- 4 brioche buns
- 1 cup spring mix
In a bowl, mix together the egg, jalapeno-lime mayo, mustard, Worcestershire, Old Bay and lemon juice. Gently fold in the crab until evenly coated. Add the panko, being careful to not break up the chunks of crab. Form the mixture into patties, about four ounces each.
In a medium sauté pan over medium heat, combine ½ tablespoon butter and the oil. Cook the cakes until golden brown on both sides.
Toast the brioche buns with 1 tablespoon butter until golden brown.
Serve crab cakes on brioche buns topped with jalapeno-lime mayo and spring mix.
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Jalapeno-lime mayo
- ½ cup mayonnaise
- 2 tablespoons jalapeno Tabasco sauce
- Juice of 1 lime
- 1 teaspoon garlic salt
- 1 teaspoon adobo seasoning
Whisk together all the ingredients until well blended.