Crab Cake Sandwiches

25 minutesServes 4
Crab Cake Sandwiches with Sriracha Aioli


  • 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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