- 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
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.
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