Crab Cake or Chicken Sandwiches

20 minutes

Serves 4

Available from December 11 - December 17

Meal Includes:

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: Stonewall Kitchen Aioli (10.25-14 oz, choose from select varieties)
CHOOSE ONE: Herb Potato Salad (1 lb)

Our Favorite Way To Serve It Up

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 Aioli. These bold flavors and textures accentuate our tender crab cakes, without competing for attention. See below for our recommended recipe directions.

Next week our Little Big Meal will feature your choice of Grilled Vegetable or Italian Sausage Cannelloni Meal.

Ingredients

1-2 tbsp vegetable oil*
4 Maryland Crab Cakes or Chicken Cutlets of choice
Corn of choice
¼ c salted butter,* softened
4 soft golden hamburger buns
Stonewall Kitchen Aioli of choice
Herb Potato Salad
Red onion,* thinly sliced, optional
Arugula,* optional
Sprouts,* optional
1 large tomato,* sliced
4 leaves butter lettuce*

Directions

COOKTIME 20 minutesSERVINGS Serves 4

Recipe 1: Crab Cake Sandwiches

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.

Recipe 2: Crispy Chicken Sandwiches

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.