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Choose between breaded chicken cutlets and savory crab cakes. Add soft golden hamburger buns, aioli, corn and a deli side, and you’re in for a delicious dinner.
CHOOSE ONE: Maryland Crab Cakes, Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets (4 ct)
CHOOSE ONE: Bi-Color or White Corn (4 ct)
GET ONE: Soft Golden Hamburger Buns (4 ct)
CHOOSE ONE: Terrapin Ridge Aioli (7.75, choose from all varieties)
CHOOSE ONE: Herb Potato Salad (1 lb)
Who doesn’t love a good crab cake sandwich? Start with our delicious crab cakes placed on a soft golden hamburger bun, then add a swipe of your favorite Stonewall Kitchen Aioli. These bold flavors and textures accentuate our tender crab cakes, without competing for attention. See below for our recommended recipe directions.
OVEN: Preheat oven to 375°F. Place crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake cakes for 12-14 minutes (or internal temperature reaches 160°F).
AIR FRYER: Preheat air fryer to 400°F. Cook crab cakes for 8-10 minutes until cooked through.
STOVETOP: Heat 2 tbsp oil in a large nonstick skillet over medium-high. Add crab cakes and lower heat to medium, using a spatula to gently flatten the crab cakes. Cook 5-6 minutes per side, or until internal temperature is 160°F. Transfer crab cakes to a paper towel-lined plate.
For the Corn:
STOVETOP: Remove any husks from the corn. Add corn to a pot and cover with water. Add 1-½ tbsp kosher salt. Bring to a boil and cook for 1-2 minutes until corn is just tender. Remove to a plate and cover with foil to keep warm.
MICROWAVE: Remove any husks from the corn. Wrap corn cobs individually with damp paper towels and place on a microwave-safe plate. Cook on high for 3-4 minutes, cooking an additional minute if needed.
To Assemble:
Preheat oven to broil. Spread the butter evenly on cut-side of buns and place under broiler about 2-3 minutes or until golden brown.
Add crab cake to the bottom buns, followed by onion*, a handful of arugula* and sprouts.* Top with aioli and top bun and serve immediately with corn and potato salad on the side.
STOVETOP (preferred method): Heat oil in a large nonstick skillet over medium-high. Add chicken cutlets and lower heat to medium, cooking 5-6 minutes per side, or until internal temperature is 165°F. Transfer cooked cutlets to a paper towel-lined plate.
AIR FRYER (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets 10-12 minutes until cooked through, turning once during cooking.
OVEN: Preheat oven to 375°F. Place chicken cutlets on a foil- or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165°F.
For the Corn:
STOVETOP: Remove any husks from the corn. Add corn to a pot and cover with water. Add 1-½ tbsp kosher salt. Bring to a boil and cook for 1-2 minutes until corn is just tender. Remove to a plate and cover with foil to keep warm.
MICROWAVE: Remove any husks from the corn. Wrap corn cobs individually with damp paper towels and place on a microwave-safe plate. Cook on high for 3-4 minutes, cooking an additional minute if needed.
To Assemble:
Preheat oven to broil. Spread the butter evenly on cut-side of buns and place under broiler about 2-3 minutes or until golden brown.
To Serve: Place chicken on bottom buns followed by tomato slices and lettuce. Top with aioli and top bun and serve immediately with corn and potato salad on the side.
*Product not included with Little Big Meal