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Crab Sandwich with Herb Mustard
10 minute prep
Our traditional Maryland crab cakes are hand-crafted with premium sourced blue crab meat. They are super easy to prepare and fantastic tucked into a sandwich. To prepare can sauté, broil or bake your crab cakes, the decision is up to you! This recipe takes 10 minutes of prep and 20 minutes of cooking time.
Sauté—Sauté fully thawed crab cakes in a light oil for approximately 2-3 minutes per side or until golden brown.
Broil—To broil them, place fully thawed crab cakes on a cookie sheet and broil for approximately 12 minutes, turning halfway, or until golden brown.
Bake—To bake these premium Maryland crab cakes, place them on an oiled cookie sheet and bake in a 400° oven for 20 minutes or until golden brown. From a frozen state, add an additional 10 minutes.
Directions
While the crab cakes are baking to your desired doneness, prepare the herb mustard (see recipe below).When the crab cakes are finished baking, place each cake on a slice of bread or English muffin. Put a tomato slice on the crab cake along with a large dollop of herb mustard. Top with bread or muffin and serve immediately.
Ingredients
Yield: 2 servings
For the Crab Cake Sandwich:
2 prepared crab cakes, baked to your desired doneness (see intro for cooking instructions)
¼ cup herb mustard (recipe follows)
4 slices of bread or 2 English muffins, split, toasted, and buttered
1 medium tomato, sliced ¼ inch thick
For the herb mustard:
½ cup smooth dijon mustard
2 tablespoons mayonnaise
1 tablespoon pickle relish
1 tablespoon fresh parsley, finely chopped
1 teaspoon freshly grated horseradish
1 teaspoon fresh dill, finely chopped
¼ teaspoon freshly ground black pepper
In a medium bowl, combine the mustard, mayonnaise, relish, parsley, horseradish, dill, and pepper and whisk until well combined.
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