Crab Cake and Chicken Sandwiches

25 minutes
Serves 4
Available from June 13th - June 19th.

Meal Includes:

Choose between all-natural chicken and savory crab cakes. Add our fluffy brioche buns, Stonewall Kitchen sauce and fresh sides, and you’re in for a delicious lunch or dinner.

  • CHOOSE ONE: 4 ct Crab Cakes or 4 ct Natural Chicken Cutlets

  • CHOOSE ONE: 10-10.25 oz Stonewall Kitchen Aioli (Select Varieties)

  • CHOOSE ONE: 1 lb Broccoli Cranberry Slaw with Almonds or Baked Potato Salad

  • CHOOSE ONE: 4 ct White or Bi-Color Corn

  • GET ONE: 4 ct Brioche Hamburger Buns

Our Favorite Way To Serve It Up

Who doesn’t love a good crab cake sandwich? Start with our meaty crab cakes placed on buttered brioche, then add a swipe of Stonewall Kitchen Sriracha Aioli for a little heat, plus red onion and peppery arugula. These bold flavors and textures accentuate our tender, sweet crab meat, without competing for attention. See below for our recommended recipe.

In the mood for chicken? Try our recipe for

Grilled Chicken Sandwiches.


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


COOKTIME 25 minutesSERVINGS Serves 4

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.

*Product not included in Little Big Meal