Crab Cake or Chicken Sandwiches

20 minutes

Serves 4

Available from May 8th - May 14th

Meal Includes:

Choose between breaded chicken cutlets and savory crab cakes. Add soft golden hamburger buns, aioli, corn and a deli side, and you’re in for a delicious dinner.

CHOOSE ONE: Maryland Crab Cakes, Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets (4 ct)
CHOOSE ONE: Bi-Color or White Corn (4 ct)
GET ONE: Soft Golden Hamburger Buns (4 ct)
CHOOSE ONE: Terrapin Ridge Aioli (7.75, choose from all varieties)
CHOOSE ONE: Herb Potato Salad (1 lb)

Our Favorite Way To Serve It Up

Who doesn’t love a good crab cake sandwich? Start with our delicious crab cakes placed on a soft golden hamburger bun, then add a swipe of your favorite Stonewall Kitchen Aioli. These bold flavors and textures accentuate our tender crab cakes, without competing for attention. See below for our recommended recipe directions.

Ingredients

1-2 tbsp vegetable oil*
4 Maryland Crab Cakes Corn of choice
¼ c salted butter,* softened
4 soft golden hamburger buns
Red onion,* thinly sliced, optional
Arugula,* optional
Sprouts,* optional
Terrapin Ridge Aioli of choice Herb Potato Salad
1 large tomato,* sliced
4 leaves butter lettuce*

Directions

COOKTIME 20 minutesSERVINGS Serves 4

Recipe 1: Crab Cake Sandwiches

OVEN: Preheat oven to 375°F. Place crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake cakes for 12-14 minutes (or internal temperature reaches 160°F).

AIR FRYER: Preheat air fryer to 400°F. Cook crab cakes for 8-10 minutes until cooked through.

STOVETOP: Heat 2 tbsp oil in a large nonstick skillet over medium-high. Add crab cakes and lower heat to medium, using a spatula to gently flatten the crab cakes. Cook 5-6 minutes per side, or until internal temperature is 160°F. Transfer crab cakes to a paper towel-lined plate.

For the Corn:

STOVETOP: Remove any husks from the corn. Add corn to a pot and cover with water. Add 1-½ tbsp kosher salt. Bring to a boil and cook for 1-2 minutes until corn is just tender. Remove to a plate and cover with foil to keep warm.

MICROWAVE: Remove any husks from the corn. Wrap corn cobs individually with damp paper towels and place on a microwave-safe plate. Cook on high for 3-4 minutes, cooking an additional minute if needed.

To Assemble:

Preheat oven to broil. Spread the butter evenly on cut-side of buns and place under broiler about 2-3 minutes or until golden brown.

Add crab cake to the bottom buns, followed by onion*, a handful of arugula* and sprouts.* Top with aioli and top bun and serve immediately with corn and potato salad on the side.

Recipe 2: Crispy Chicken Sandwiches

STOVETOP (preferred method): Heat oil in a large nonstick skillet over medium-high. Add chicken cutlets and lower heat to medium, cooking 5-6 minutes per side, or until internal temperature is 165°F. Transfer cooked cutlets to a paper towel-lined plate.

AIR FRYER (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets 10-12 minutes until cooked through, turning once during cooking.

OVEN: Preheat oven to 375°F. Place chicken cutlets on a foil- or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165°F.