- 2 tbsp canola oil*
- 4 crab cakes
- ¼ c salted butter, softened*
- 4 brioche buns
- ½ c Stonewall Kitchen Sriracha Aioli
- ¼ c red onion, thinly sliced, optional*
- Arugula, optional
- Sprouts, optional
In a large non-stick skillet, add oil and heat over medium high for 3 minutes. Add crab cakes, flat side-down, lower heat to medium and use a spatula to gently flatten the cakes. Cook 5-6 minutes per side. Transfer crab cakes to a plate and return skillet to heat.
Spread the salted butter evenly on cut side of buns. Working two at a time, toast in the skillet for 2-3 minutes or until golden brown. Repeat with remaining buns.
Spread 1 tbsp of aioli on the top and bottom of each bun. Add crab cake followed by onion, a handful of arugula and sprouts. Top with buns and serve immediately.
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