Choose between breaded chicken cutlets and savory crab cakes. Add soft brioche hamburger buns, Terrapin Ridge Aioli, deli salad and cookies, and you’re in for a delicious lunch or dinner.
CHOOSE ONE: 4 ct Crab Cakes or Breaded Chicken Cutlets
CHOOSE ONE: 7.75-9 oz Terrapin Ridge Farms Aioli, Select Varieties
CHOOSE ONE: 1 lb Dilly Cucumber Salad or Bowtie Pesto Salad
CHOOSE ONE: 8 ct Crispie Cookies
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 delicious crab cakes placed on a soft bricohe hamburger bun, then add a swipe of your favorite Terrapin Ridge Aioli, plus fresh red onions, sprouts and arugula. These bold flavors and textures accentuate our tender crab cakes, without competing for attention. See below for our recommended recipe directions.
- 2 tbsp canola oil*
- 4 crab cakes
- ¼ c salted butter, softened*
- 4 brioche buns
- ½ c Terrapin Ridge Everything Aioli
- ¼ c red onion, thinly sliced, optional*
- Sprouts, optional*
- Arugula, optional*
In a large nonstick 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 sprouts and arugula. Top with buns and serve immediately.