Crab Cake or Chicken Sandwiches
Meal Includes:
Choose between breaded chicken cutlets and savory crab cakes. Add soft golden hamburger buns, aioli, corn and a deli side, and you’re in for a delicious dinner.
PROTEIN: Maryland Crab Cakes, Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets (4 ct)
SIDE: Herb Potato Salad (1 lb)
BUNS: Soft Golden Hamburger Buns (4 ct)
SAUCE: Terrapin Ridge Aioli (7.75-9 oz)
FRUIT: Tropical Fruit (24 oz)
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 Aioli. These bold flavors and textures accentuate our tender crab cakes, without competing for attention. See below for our recommended recipe directions.
Next week our Little Big Meal will feature your choice of Asian Noodle Bowls or Stir-Fry Meal.
Ingredients
- 1-2 tbsp vegetable oil*
- 4 Maryland Crab Cakes or Chicken Cutlets of choice
- Tropical Fruit
- ¼ c salted butter,* softened
- 4 soft golden hamburger buns
- Terrapin Ridge Aioli of choice
- Herb Potato Salad
- Red onion,* thinly sliced, optional
- Arugula,* optional
- Sprouts,* optional
- Large tomato,* sliced
- 4 leaves butter lettuce*
Directions
Recipe 1: Crab Cake Sandwiches
OVEN: Preheat oven to 375°F. Place crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake for 12-14 minutes (or internal temperature reaches 160°F).
AIR FRYER: Preheat air fryer to 400°F. Cook crab cakes for 8-10 minutes until cooked through.
STOVETOP: Heat 2 tbsp oil in a large nonstick skillet over mediumhigh heat. Add crab cakes and lower heat to medium, using a spatula to gently flatten the crab cakes. Cook 5-6 minutes per side, or until the internal temperature is 160°F. Transfer crab cakes to a paper towel-lined plate.
To assemble the sandwiches: Preheat oven to broil. Spread the salted butter evenly on the cut side of buns and place under broiler about 2-3 minutes or until golden brown.
Add crab cake to the bottom buns, followed by onion,* a handful of arugula* and sprouts.* Top with aioli and bun and serve immediately with fruit and potato salad on the side.
Recipe 2: Crispy Chicken Sandwiches
STOVETOP (preferred method): Heat oil in a large nonstick skillet over medium-high heat. Add chicken cutlets and lower heat to medium, cooking 5-6 minutes per side, or until internal temperature is 165°F. Transfer cooked cutlets to a paper towel-lined plate.
AIR FRYER (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets 10-12 minutes until cooked through, turning once during cooking.
OVEN: Preheat oven to 375°F. Place chicken cutlets on a foil- or parchment-lined sheet pan in a single layer. Bake for 15-20 minutes (or internal temperature reaches 165°F.)
To assemble the sandwiches: Preheat oven to broil. Spread the salted butter evenly on the cut side of buns and place under broiler about 2-3 minutes or until golden brown.
To Serve: Place chicken on bottom buns followed by tomato slices and lettuce. Top with aioli and bun and serve immediately with fruit and potato salad on the side.
*Product not included with Little Big Meal