Creole Crab Cake Sandwich with Remoulade Sauce

Crab cakes are delicious on their own and even better on a sandwich. I cooked the crab cakes Louisiana-style with a creole seasoning spice blend and tangy creole mustard.  For the sauce I went with a traditional Remoulade which is great on seafood.  Remoulade is easy to make and the primary ingredients are mayonnaise, ketchup, horseradish and lemon juice.  The flavors of the remoulade were really tasty with the flavors of the crab cake.  The buns were buttered and toasted for several minutes on the broil setting in the oven. I served the crab cake on a bun with lettuce and tomato and plenty of the remoulade.

Creole Crab Cake Sandwich with Remoulade Sauce
(makes 3 sandwiches)
Printable Version

Ingredients:

• 1 tbsp butter
• 1 tbsp olive oil
• 3/8 cup breadcrumbs
• 8 oz. crab meat
• 1 tbsp mayonnaise
• 1 tsp dry mustard
• 1/2 tbsp creole mustard
• 1/2 tsp. Worcestershire
• 1 tsp parsley, chopped
• 1/2 beaten egg
• 1/2 lemon, juice
• 1/2 tsp creole seasoning
• dash paprika
• dash hot sauce
• salt and pepper to taste
• 1 tomato, sliced
• 1 handful lettuce
• 3 sandwich buns, buttered and toasted

Directions:

1. Combine the mayonnaise, mustard, dry mustard, worcestershire, parsley, egg, lemon juice, creole seasoning, paprika, and hot sauce in a bowl.
2. Add the crab to the mixture. Fold in the breadcrumbs gently and form into small cakes.
3. In a saute pan, melt the butter and oil on medium heat and saute the patties until slightly brown/crispy on the outside, about 5 minutes.
4. Assemble the sandwich.

Remoulade Sauce
(makes 1/2 cup)

Ingredients:

• 1/4 cup mayonnaise
• 1 tbsp creole mustard
• 1 tbsp ketchup
• 1 tsp horseradish
• 1 small clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp capers, crushed
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• hot sauce to taste

Directions:

1. Mix everything together in a bowl.