Choose between all-natural chicken and savory crab cakes. Add our hamburger buns, Stonewall Kitchen Aioli, deli salad and fresh fruit, and you’re in for a delicious lunch or dinner.
CHOOSE ONE: 4 ct Crab Cakes or Breaded Chicken Cutlets
CHOOSE ONE: 10-13 oz Stonewall Kitchen Aioli, Select Varieties
CHOOSE ONE: 1 lb Potato Salad or Sour Cream and Cheddar Macaroni Salad
GET ONE: 4 ct Hamburger Buns
GET ONE: 30 oz Watermelon Strips Tub
Our Favorite Way To Serve It Up
Who doesn’t love a good crab cake sandwich? Start with our meaty crab cakes placed on a hamburger 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 directions.
- 2 tbsp canola oil*
- 4 crab cakes
- ¼ c salted butter, softened*
- 4 hamburger 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 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 arugula and sprouts. Top with buns and serve immediately.