Crab Cake Sandwich
This addictive sandwich is filled with sweet Dungeness crab, tangy-rich aïoli, spicy romesco sauce, and crisp fennel salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Cast iron skillet
- Grill pan
- Nonstick skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Plastic wrap
- Refrigerator
- Stove
- Oven
- Spatula
- Pastry brush
- Kitchen towel
- Bread knife
- Colander
- Spoon
- Pitcher
Ingredients
- 1 cup finely crushed unsalted crackers, such as saltines
- 1⁄2 cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1 tbsp. Worcestershire
- 1 tsp. Tabasco
- 1 egg
- Kosher salt
- freshly ground black pepper
- 1 lb. Dungeness crab meat, drained
- 2 egg yolks
- 2⁄3 cup plus 5 tbsp. canola oil
- 1⁄3 cup plus 3/4 cup extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 3 cloves garlic, mashed
- Kosher salt, to taste
- 1⁄2 cup red wine vinegar
- 2 slices (about 1 oz.) country white bread
- 1 (14-oz.) jar roasted red peppers, drained
- 3⁄4 cup toasted hazelnuts
- 1⁄2 tsp. freshly ground black pepper, plus more to taste
- Hot paprika, to taste
- 4 square ciabatta buns, split
- 1 cup loosely packed arugula
- 1⁄2 small bulb fennel, thinly sliced
- 1⁄4 small red onion, thinly sliced
- Cayenne pepper, to taste
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