Crab Cake Sandwiches with Sriracha Aioli

By VerneJ

From: Fresh Market

Ingredients

• 2 Tbsp vegetable oil
• 4 Maryland crab cakes
• 1/4 cup softened salted butter
• 4 brioche buns
• 1/2 cup Stonewall Kitchen Sriracha Aioli
• 1/4 cup thinly sliced red onion
• Arugula
• Sprouts

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large non-stick skillet, add oil and heat over medium-high heat. Add crab cakes, flat-side down, lower heat to medium and use a spatula to gently flatten the cakes. Cook 3-4 minutes per side. Remove from heat. Transfer crab cakes to a plate and return heat to medium.

Step 2

Working two at a time, spread the salted butter onto buns and toast in the skillet, but sides down, for 2-3 minutes or until golden brown. Repeat with remaining buns.

Step 3

Spread 1 Tbsp or aioli on the top and bottom of each bun. Add crab cake followed by onion, a handful of arugula and sprouts. Top with buns and serve immediately.