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Categories:
mayonnaise Worcestershire sauce hot sauce lemon egg breadcrumbs Japanese crab meat red chilies yellow bell pepper scallions chives handful cilantro capers salt freshly ground black pepper eggs breadcrumbs Japanese canola oil mayonnaise ketchup hot sauce garlic sauce soy sauce sesame oil sesame seeds cilantro chives lemon salt freshly ground pepper rolls bacon coleslaw store bought baby arugula tomatoes cilantro
Viewed: 83 - Published at: a year agoIngredients
- 1/2 cup mayonnaise
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 lemon
- 1 large egg beaten
- 1 1/2 cups panko breadcrumbs Japanese
- 1 teaspoon Old Bay Seasoning
- 1 pound lump crab meat fresh jumbo
- 1 jalapeno or 2 small red chilies, seeds removed and finely sliced
- 1/2 cup yellow bell pepper or red, finely diced
- 4 scallions trimmed and finely sliced
- 2 1/2 tablespoons chives minced
- 1 handful cilantro finely chopped
- 1 tablespoon capers finely chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs Japanese
- 1 cup canola oil for frying
- 1 cup mayonnaise
- 4 tablespoons ketchup
- 2 tablespoons Sriracha hot sauce
- 2 tablespoons chile garlic sauce Thai
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons cilantro chopped
- 1/2 tablespoon chives chopped
- 1/2 lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 8 Ciabatta rolls toasted, can also use bread or a hard roll
- 8 slices bacon cooked
- 2 cups coleslaw store bought or homemade
- baby arugula or butter lettuce, for garnish
- 5 beefsteak tomatoes medium Roma or 2, sliced
- 2 tablespoons cilantro chopped, for garnish
Method
- Fry eight slices of bacon until crispy, drain on paper towels and set aside.
- Prep and measure the ingredients for the crab cake filling.
- To make the Crab Cake filling, whisk together the mayonnaise, Worcestershire sauce, hot sauce, lemon and zest, and beaten egg in a small mixing bowl until smooth.
- In another medium bowl, toss the crabmeat with the Old Bay seasoning and breadcrumbs, and fold gently into the mayonnaise mixture until well combined, breaking up the lumps with your fingers. Add sliced chilies, red bell pepper, scallions, chives, cilantro, sea salt and pepper; mix together well. Cover with plastic wrap and let chill in the refrigerator for up to two hours.
- Once the crab cakes are ready to cook, beat the eggs in a small bowl and place the Panko breadcrumbs in another small dish or bowl for coating the crab cakes.
- Prepare the spicy Sriracha mayonnaise by mixing all the ingredients together well in a small bowl, cover and set aside.
- Scoop the crab mixture into eight mounds (about 1/3 cup) and shape into 8 patties about 1 1/2 inches thick. Dip each crab cake into the egg, then the breadcrumbs, rolling around to coat all sides. Place coated crab cakes on a baking sheet lined with foil or a separate plate.
- Heat canola oil in a large skillet, add the crab cakes and cook over medium-high heat until crispy and golden brown, about 2-3 minutes per side (cook in two batches). Drain off extra oil by placing crab cakes on a paper towel and turn off the heat.
- Toast the bread slices in the KitchenAid(R) Pro Line(R) Series 4-Slice Automatic Toaster on the medium setting (3 or 4) until lightly golden brown, the bread will automatically rise up out of the toaster once finished to your setting. Press the "A Little Longer" button if you desire a darker toasted roll or bread.
- Build the sandwiches by spreading the Sriracha sesame mayonnaise on both the bottom and top layer of the toast/roll. Place the tomato slices and lettuce on to the bottom layer of toast. Add crab cake, cooked bacon slices and coleslaw. Season with additional salt and pepper to taste and garnish with some additional chopped cilantro if desired.
- Fry eight slices of bacon until crispy, drain on paper towels and set aside. Prep and measure the ingredients for the crab cake filling.
- For crab cake filling
- Whisk together the mayonnaise, Worcestershire sauce, hot sauce, lemon and zest, and beaten egg in a small mixing bowl until smooth.
- In another medium bowl, toss the crab meat with the Old Bay seasoning and breadcrumbs, and fold gently into the mayonnaise mixture until well combined, breaking up the lumps with your fingers. Add sliced chilies, red bell pepper, scallions, chives, cilantro, sea salt and pepper; mix together well. Cover with plastic wrap and let chill in the refrigerator for up to two hours.
- For crab cake coating
- Once the crab cakes are ready to cook, beat the eggs in a small bowl and place the panko breadcrumbs in another small dish or bowl for coating the crab cakes.
- Scoop the crab mixture into eight mounds (about 1/3 cup) and shape into 8 patties about 1 1/2 inches thick. Dip each crab cake into the egg, then the breadcrumbs, rolling around to coat all sides. Place coated crab cakes on a baking sheet lined with foil or a separate plate.
- Heat canola oil in a large skillet, add the crab cakes and cook over medium-high heat until crispy and golden brown, about 2-3 minutes per side (cook in two batches). Drain off extra oil by placing crab cakes on a paper towel and turn off the heat.
- For spicy Sriracha sesame mayo
- Prepare the spicy Sriracha mayonnaise by mixing all the ingredients together well in a small bowl, cover and set aside.
- For the sandwiches
- Toast the bread slices in the KitchenAid(R) Pro Line(R) Series 4-Slice Automatic Toaster on the medium setting (3 or 4) until lightly golden brown, the bread will automatically rise up out of the toaster once finished to your setting. Press the "A Little Longer" button if you desire a darker toasted roll or bread.
- Build the sandwiches by spreading the Sriracha sesame mayonnaise on both the bottom and top layer of the toast/roll. Place the tomato slices and lettuce on to the bottom layer of toast. Add crab cake, cooked bacon slices and coleslaw. Season with additional salt and pepper to taste and garnish with some additional chopped cilantro if desired.
- Serve with some spicy crab-seasoned or Sriracha-flavored potato chips on the side, and a light summer ale or crisp white wine such as Pinot Grigio, if desired.
