Crab Cake Sandwiches With Sauce Rèmoulade

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 1 lb lump crabmeat
• 1 egg, slightly beaten
• 3 tablespoons mayonnaise
• 1 tablespoon whole grain mustard
• 1 teaspoon paprika
• 1/4 teaspoon salt-free onion powder
• 1 pinch freshly ground nutmeg
• 1 pinch ground cardamom
• 1/4 teaspoon celery seed
• 2 pinches cayenne pepper
• salt, to taste
• 1 cup french bread, cut into small 1/8-inch dice, lightly toasted
• 6 tablespoons melted butter
• 2 french baguettes or 1 loaf ciabatta
• 2 tablespoons olive oil
• bibb lettuce or boston lettuce leaf, washed and dried
• 2 beefsteak tomatoes, sliced
• 3/4 cup mayonnaise
• 2 tablespoons whole grain mustard
• 1 tablespoon fresh chives, chopped (not dried)
• 2 tablespoons cornichons, minced
• 1 teaspoon paprika
• 1 dash salt-free garlic powder
• 1 dash cayenne
• salt, to taste

Recipe

• 1 remove all cartilege from crab meat. set aside in refrigerator.
• 2 in a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
• 3 stir in the prepared crabmeat, mixing thoroughly. gently fold in the toasted bread cubes.
• 4 using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
• 5 preheat oven to broil.
• 6 meanwhile, prepare the rèmoulade by mixing together all the ingredients.
• 7 slice the baguette or ciabatta bread into two 4 inch long pieces. brush each piece with a little bit of olive oil.
• 8 toast the bread *briefly* under the broiler and set aside.
• 9 place the crab cakes on a parchment lined baking sheet. brush the cakes with the melted butter.
• 10 broil the crab cakes 4 minutes on each side or until golden brown.
• 11 spread some rèmoulade on the bread and add 1 slice of tomato. drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
• 12 place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.