Amba Crab Cake Sandwich
Helen Park
3 sandwiches
Main Course
Amba Aioli makes this delicate jumbo lump crab cake rich and luxurious. Layered into a rich and soft brioche bun with pickles, avocado, greens, and more aioli. The Amba crab cake sandwich is a delicious start to a deluxe meal.
Ingredients
1 ½ cups jumbo lump crab meat (115g), picked through for any shells
4 Tbsp Amba Aioli (50g) plus more for the sandwiches
1 Tbsp Celery, finely diced (10g)
1 Scallion, trimmed and sliced thinly (20g)
½ cup panko breadcrumbs (60g)
Salt to taste
Pepper to taste
Vegetable oil for frying
3 Brioche burger buns
2 dill pickles, sliced thinly
½ avocado sliced thinly
2 cups baby lettuce leaves
Directions
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Add all ingredients to a bowl and toss gently to mix well but retain the precious lumps of crab.
Divide the mixture into ½ cup (120g) patties about 3 ½” x ½” and lay onto a parchment lined tray.
Rest in the freezer for 30 minutes help the cakes set and chill without freezing through.
Over medium heat, add oil to your pan to up ¼” deep and drop in a little breadcrumb to test. The oil should be simmering.
Gently slide your crab cakes in and brown on each side. The inside should be warmed through.
Repeat until all crab cakes are finished
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Lay baby greens evenly on the bottom bun of each sandwich.
Top with a crab cake, pickle slices, avocado slices, and a tablespoon of Amba Aioli.
Top with the top bun and live your best life.
