Crab Cake Sandwiches
Meal Includes:
In this week's Little Big Meal, craft the perfect crab cake sandwich meal. Choose your protein and add our creamy potato salad for a delicious dinner for 4!
PROTEIN: Maryland Crab Cakes (4 ct)
SIDE: Creamy German Potato Salad (1 lb)
BUNS: Soft Golden Hamburger Buns (4 ct)
SAUCE: Terrapin Ridge Aioli (7.75-9 oz)
FRUIT: Tropical Fruit (24 oz)
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 Mediterranean Pitas or Sheet Pan Meal.
Ingredients
- 1-2 tbsp vegetable oil*
- 4 Maryland Crab Cakes
- ¼ c salted butter,* softened
- 4 soft golden hamburger buns
- Terrapin Ridge Aioli of choice
- Red onion,* thinly sliced, optional
- Arugula,* optional
- Tropical Fruit
- Creamy German Potato Salad
Directions
OVEN: Preheat oven to 375°F. Place crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake 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 heat. 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 the internal temperature is 160°F. Transfer crab cakes to a paper towel-lined plate.
To Assemble the Sandwiches: Preheat oven to broil. Spread the salted butter evenly on the 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 and a handful of arugula. Top with aioli and bun and serve immediately with fruit and potato salad on the side.
*Product not included with Little Big Meal