Crabby Patty

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Spice up your sandwich repertoire with this recipe from chef Gabriel Sanchez Luz. He uses sriracha for a little added heat (though you can use chipotle adobo liquid if you’d prefer) and saltines (panko bread crumbs will work, too) to amp up the crunch. Serve it with a sharp dill pickle and kettle chips for a lovely lunch or a low key dinner.

Details

Servings: 8

Ingredients

For the patties
  • 1 cup mayonnaise
  • 1/8 cup wholegrain or Dijon mustard
  • 2 eggs
  • 1/8 cup Worcestershire sauce
  • 1 teaspoon sriracha
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon mustard powder
  • 1/8 teaspoon baking powder
  • 1/2 cup crumbled saltines
  • 2 pounds jumbo lump crabmeat
  • 8 brioche buns, sliced
For the spicy aioli
  • 1 tablespoon mustard
  • 2 cups of mayonnaise
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon sriracha
  • Juice of a half of a lemon

Directions

For the patties
  1. Preheat oven to 375 degrees.
  2. Open the crabmeat and let it drain of excessive liquid.
  3. In a large mixing bowl whisk mayonnaise, eggs, mustard, Worcestershire, sriracha, Old Bay Seasoning, mustard powder and baking powder.
  4. Once all ingredients are well mixed, add crabmeat and saltines. Mix gently with hands without breaking the crabmeat. Cover with plastic and refrigerate for at least two hours. This makes the patties solid and firm.
  5. After patties have been refrigerated, form into five ounce portions, pressing lightly to flatten. Each patty should be about half inch thick.
  6. In a sauté pan add butter (enough to cover the pan) and add the patties. Let sear for thirty seconds, flip it and let other side for another thirty seconds or until crisp. Put in preheated oven for seven minutes.
For the spicy aioli
  1. With a whisk, mix together mustard, mayonnaise, cayenne pepper, paprika, sriracha and the lemon juice until light and fluffy. Refrigerate until use.
To assemble
  1. Toast sliced brioche buns in pan with butter, spread with aioli, garnish with lettuce and tomato.

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