Open Face Miniature Crab Cake Sandwiches with Bell Pepper Citrus Aioli

Open Face Miniature Crab Cake Sandwiches with Bell Pepper Citrus Aioli

APWU Original Crab Cake

• 1 lb colossal crab meat
• 4 tbsp mayonaise
• 1/4 tsp celery salt
• 1 tsp Old Bay
• 1/2 cup bread crumbs
• 2 eggs
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 4 tbsp minced chives
• 2 tbsp minced jalapeno or red bell pepper
• 2 tbsp olive oil
• 1/4 tsp salt
• 3/4 cup Panko bread crumbs
• 1 tbsp Dijion mustard

Mix all ingredients, then fold in crab. Shape into your cakes. Crack two additional eggs in medium sized mixing bowl. In a separate bowl pour approximately one cup of Panko bread crumbs. Dredge each crab cake in beaten eggs then in Panko. Make them as large or small as you desire, just account for cooking time. Preheat large sauté pan to medium and coat bottom of pan in olive oil. Fry in batches to avoid overcrowding the pan 3-5 (if you are following size guidelines of 6-8 crab cakes) minutes on each side until golden brown. Replenish olive oil between batches.

Bell Pepper Citrus Aioli

• 2 tablespoon mayo
• 1/8 teaspoon lemon zest
• 1 tablespoon of lemon juice
• 1/2 teaspoon microplaned sweet onion
• 1 teaspoon microplaned bell pepper – color of your choice

Mix all ingredients in small glass bowl until smooth.

Then it’s time to assemble you crab cake sandwich. Toast or pan sear a slice of Italian loaf. Use a round cookie cutter or ring mold to cut out a circle shape as large as the crab cake. Place crab cakes on each piece of toast, drizzle with aioli and add microgreens. Enjoy!