food
Crab Cake Sandwich with Fennel Mayo*
Treat yourself by making this sandwich extra special, with your favourite rustic loaf from your local bakery.
Ingredients (Serves 6)
| 1 | large egg yolk |
| 1 | tablespoon, plus 1 teaspoon dry mustard |
| 2 | teaspoons cider vinegar |
| 2 | teaspoons brown sugar |
| 1 | lemon, zested and juiced |
| 1 | teaspoon fennel seeds, ground (using a coffee grinder or mortar and pestle) |
| 2/3 | cup canola oil |
| 1/2 | teaspoon kosher salt, plus a little to taste |
| 1 | pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet |
| 1/2 | cup plus 2 tablespoons mayonnaise |
| 2 | tablespoons chopped fresh dill |
| 2 | tablespoons thinly sliced chives |
| 1/4 | teaspoon freshly ground black pepper, plus a little to taste |
| 1/2 | cup panko (Japanese bread crumbs), plus 2 cups more for dredging |
| 5 | tablespoons unsalted butter |
| 12 | slices sourdough or rustic bread |
| 4 | cups loosely packed baby arugula leaves (about 3 oz.) |
Instructions
Fennel Mayo- Zest and juice lemon.
- Combine egg yolk, mustard, vinegar, sugar, lemon juice, and fennel seeds in the bowl of a medium food processor or blender.
- Slowly add the oil while the machine is running until the mixture thickens and emulsifies.
- Season to taste with salt. Store in the refrigerator. Makes about 3/4 cup.
- Put crabmeat, mayonnaise, lemon zest, dill, chives, 1/2 teaspoon salt and black pepper in a bowl. Mix everything together gently with a rubber spatula. Add 1/2 cup panko and mix again.
- Pour remaining 2 cups panko into a shallow container.
- Form the crab mixture into 6 flattened oval patties. Pat them gently into shape without pressing them too much.
- Drop patties into panko and turn them to coat both sides, patting to shake off the excess. (If you have time, cover with plastic wrap and chill crab cakes in the refrigerator for 1 hour or more before frying.)
- Preheat the broiler.
- Put 2 large non-stick ovenproof skillets over medium-high heat and add about 2-1/2 tablespoons butter to each pan.
- As soon as butter is melted, add 3 patties to each pan. Gently fry crab cakes until they are golden brown on both sides and hot through, turning once with a spatula, 4-5 minutes per side. The internal temperature of a crab cake should read 155 F on an instant-read thermometer.
- Remove crab cakes from pans.
- Meanwhile, place bread on a baking sheet and toast under the broiler, turning until it is a light golden brown on both sides. Remove bread from broiler.
- Spread 2 slices of bread with some of the fennel mayo. Place a crab cake on one of the slices of bread. Put some of the arugula leaves on the other slice of bread. Sandwich the two slices together. Repeat with the remaining ingredients. Cut the sandwiches in half, transfer to plates and serve.
*Find this and other great recipes in…
I Love Crab Cakes!
By Tom Douglas
Award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves the yummiest crab cakes of all come straight from your kitchen.
*This recipe has been adapted from its original.
Comment on "Crab Cake Sandwich with Fennel Mayo*"
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harvey white writes:
Great recipe for crab cakes that offers exceptional distance in superb flavour from the ordinary crab cake recipe types.
—posted September 28, 2006 at 7:51 a.m.
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