FATHER'S DAY SANDWICH FIXINS: CRAB CAKE, BACON, TOMATO, LOVE. We all know Dad loves food off the grill, but this Father's Day I'm giving my grill a rest and serving up these colossal crab cake sandwiches in honor of the greatest (and crab cake-loving) dad I've ever known -- my granddaddy. Although he never made a sandwich quite like this, I know he would have loved to eat it, and I would love to have made it for him. He was known for making the best crab cakes with lots of crab and not a lot of anything else. I took his idea of a perfect crab cake and turned it into an over-the-top sandwich that is sure to make any dad feel loved.
Ingredients
- ½ cup packed cilantro
- 2 scallions, chopped
- 1 clove garlic, chopped
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice, plus 1 teaspoon zest
- 1 large egg
- ¼ cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 pound jumbo lump crab meat
- ½ cup crushed saltine crackers
- All-purpose flour, for dusting
- Clarified butter or oil, for frying
- 2 (or 4) buns of your choice (the squishier the better), buttered and toasted
- 1 large tomato, cut into thick slices
- 4 slices thick-cut bacon, cooked
- 1 cup microgreens or sprouts
Instructions
Makes 2 giant sandwiches, or 4 normal sandwiches
- Combine cilantro, scallions, garlic, olive oil, salt, lemon juice, and lemon zest in bowl of a food processor and pulse until a thick sauce forms. Set chimichurri aside.
- Combine egg, mayonnaise, and Old Bay in a large bowl. Add crab and lightly toss to combine.
- Let rest a few minutes before gently folding in crackers. Form crab mixture into 2 (or 4) patties and lightly coat with flour.
- Heat butter in a large nonstick skillet over medium-low heat. Cook crab cakes until golden brown, 3–4 minutes per side.
- Transfer to a paper towel-lined plate. Slather the inside of each bun with chimichurri and top with tomato, crab cake, bacon, and microgreens. Serve immediately.
