Crab Cake Sandwiches with Sriracha Aioli

25 minutesServes 4
Crab Cake Sandwiches with Sriracha Aioli

Ingredients

  • 2 tbsp vegetable oil
  • 4 Maryland crab cakes
  • ¼ c salted butter, softened
  • 4 brioche buns
  • ½ c Stonewall Kitchen Sriracha Aioli
  • ¼ c red onion, thinkly sliced
  • Arugula
  • Sprouts

Directions

In a large non-stick skillet, add oil and heat over medium high. Add crab cakes, flat-side down, lower heat to medium and use a spatula to gently flatten the cakes. Cook 3-4 minutes per side. Transfer crab cakes to a plate and return heat to medium.

Working two at a time, spread the salted butter onto buns and toast in the skillet, cut sides down, 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.