Choose between all-natural chicken and savory crab cakes. Add our ciabatta buns, Stonewall Kitchen aioli and fresh corn, and you’re in for a delicious lunch or dinner.
CHOOSE ONE: 4 ct Crab Cakes or Breaded Chicken Cutlets
CHOOSE ONE: 10-10.25 oz Stonewall Kitchen Aioli, Select Varieties
CHOOSE ONE: 4 ct White or Bi-Color Corn
CHOOSE ONE: 12 ct Chocolate Chip or Oatmeal Raisin Mini Cookies
GET ONE: 4 ct The Fresh Market Ciabatta 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 ciabatta bun, then add a swipe of your favorite Stonewall Kitchen Aioli, 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.
- 2 tbsp vegetable oil*
- 4 crab cakes
- ¼ c salted butter, softened*
- 4 Ciabatta 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 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.