Choose between breaded chicken cutlets and savory crab cakes. Add soft golden hamburger buns, Stonewall Kitchen Aioli, corn and slaw, and you’re in for a delicious lunch or dinner.
GET ONE: Soft Golden Hamburger Buns (4 ct)
CHOOSE ONE: Crab Cakes or Breaded Chicken Cutlets (4 ct)
CHOOSE ONE: Stonewall Kitchen Aioli (10-13 oz)
CHOOSE ONE: White or Bi-Color Corn (4 ct)
CHOOSE ONE: Creamy Coleslaw or Pepper Vinegar Slaw (1 lb)
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 golden hamburger bun, then add a swipe of your favorite Stonewall Kitchen 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 soft golden hamburger buns
- ½ c Stonewall Kitchen Lemon Herb 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.