Crab Cake Sandwiches

• 1/3 to ½ cup canola oil
• 4 crab cakes
• ¼ c salted butter, softened
• 4 soft golden hamburger buns
• ½ c Aioli of choice
• 4 leaves butter lettuce
• ¼ c red onion, thinly sliced, optional
• Arugula, optional
• Sprouts, optional
• Dill pickle slickes (optional)

STOVE TOP: Melt 2 tsp butter* or oil* in a large pan over medium heat until shimmering. Place crab cakes in pan, pressing gently with a spatula to slightly flatten, and cook 5 minutes on each side until golden brown and internal temperature reaches 160°F.

OVEN: Preheat oven to 400°F. Place crab cakes on a foil- or parchment-lined sheet pan and bake 10–12 minutes or until internal temperature reaches 160°F, turning once.

AIR FRYER: Preheat air fryer to 375°F. Cook in air fryer for 8-10 minutes or until internal temperature reaches 160°F.

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

Spread 1 tbsp of aioli on the top and bottom of each bun. Add crab cake followed by onion, a handful of sprouts and arugula. Top with buns and serve with your choice of sides.