Directions

FOR THE CRAB CAKES:

1. Add all ingredients to a bowl and toss gently to mix well but retain the precious lumps of crab.

2. Divide the mixture into ½ cup (120g) patties about 3 ½” x ½” and lay onto a parchment lined tray.

   
   

3. Rest in the freezer for 30 minutes help the cakes set and chill without freezing through.
   

4. 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.



5. Gently slide your crab cakes in and brown on each side. The inside should be warmed through.

   Repeat until all crab cakes are finished

ASSEMBLING THE SANDWICH:

1. Lay baby greens evenly on the bottom bun of each sandwich.

2. Top with a crab cake, pickle slices, avocado slices, and a tablespoon of Amba Aioli.

3. Top with the top bun and live your best life.