Crab Cake Bánh Mì with Green Salad & Sesame Dressing
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Crab Cake Bánh Mì

with Green Salad & Sesame Dressing

45 MIN
+$11.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
For this take on the beloved Vietnamese sandwich, we’re swapping out meat for zesty crab cakes, and piling them onto crispy baguettes alongside soy mayo, marinated carrots, pickled jalapeños, and fresh mint.

TECHNIQUE TO HIGHLIGHT
When working with fresh, wild crabmeat, shell fragments will still be present. To remove them, lay the crab out on a work surface and use your fingers to carefully separate and pick through the meat until they’re all discarded and you’re ready to enjoy!
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    970 Cals (est.)
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fresh
ingredients
Crab Cake Bánh Mì with Green Salad & Sesame Dressing
Title
  • 8 oz Cooked Wild-Caught Lump Crabmeat
  • 1 Pasture-Raised Egg
  • 2 Small Baguettes
  • 6 oz Carrots
  • 2 Persian Cucumbers
  • 1 Piece Ginger
  • 1 head Butter Lettuce
  • ¼ cup Panko Breadcrumbs
  • 2 tsps Cornstarch
  • 1 oz Sliced Pickled Jalapeño Peppers
  • 3 Tbsps Sesame Dressing
  • 2 Tbsps Soy Glaze
  • ¼ cup Mayonnaise
  • 1 bunch Mint
  • 2 Tbsps Rice Vinegar
  • 4 tsps Chili Crisp Seasoning
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Halve the baguettes lengthwise. Cut off and discard the root end of the lettuce; separate the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a bowl, combine the sesame dressing and up to half the chili crisp, depending on how spicy you’d like the dish to be. In a separate bowl, combine the soy glaze, half the mayonnaise, and half the vinegar. In a separate bowl, combine the grated carrots and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Form the crab cakes
2 Form the crab cakes

Place the crab in a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the crab to release as much liquid as possible; discard the liquid. Place the dried crab on a work surface; carefully pick through and remove any shells. Crack the egg into a large bowl. Add the grated ginger, remaining mayonnaise, and as much of the remaining chili crisp as you’d like, depending on how spicy you’d like the dish to be. Whisk until combined. Add the prepared crab, cornstarch, and breadcrumbs. Season with salt and pepper; stir to thoroughly combine. Form mixture into four 1/2-inch-thick cakes.  

Toast the baguettes
3 Toast the baguettes

Place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven.

Cook the crab cakes
4 Cook the crab cakes

Meanwhile, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Carefully add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt.

Finish & serve your dish
5 Finish & serve your dish

Assemble the bánh mì using the toasted baguettes, soy mayo, cooked crab cakes, half the marinated carrots, mint leaves (tearing just before adding), and as much of the peppers as you’d like, depending on how spicy you’d like the dish to be. Arrange the lettuce leaves on a serving plate. Top with the sliced cucumbers and remaining marinated carrots. Drizzle with the spicy sesame dressing and garnish with the sesame seeds. Serve the bánh mì with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Halve the baguettes lengthwise. Cut off and discard the root end of the lettuce; separate the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a bowl, combine the sesame dressing and up to half the chili crisp, depending on how spicy you’d like the dish to be. In a separate bowl, combine the soy glaze, half the mayonnaise, and half the vinegar. In a separate bowl, combine the grated carrots and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Form the crab cakes

Place the crab in a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the crab to release as much liquid as possible; discard the liquid. Place the dried crab on a work surface; carefully pick through and remove any shells. Crack the egg into a large bowl. Add the grated ginger, remaining mayonnaise, and as much of the remaining chili crisp as you’d like, depending on how spicy you’d like the dish to be. Whisk until combined. Add the prepared crab, cornstarch, and breadcrumbs. Season with salt and pepper; stir to thoroughly combine. Form mixture into four 1/2-inch-thick cakes.  

Form the crab cakes
Toast the baguettes
3 Toast the baguettes

Place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven.

4 Cook the crab cakes

Meanwhile, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Carefully add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt.

Cook the crab cakes
Finish & serve your dish
5 Finish & serve your dish

Assemble the bánh mì using the toasted baguettes, soy mayo, cooked crab cakes, half the marinated carrots, mint leaves (tearing just before adding), and as much of the peppers as you’d like, depending on how spicy you’d like the dish to be. Arrange the lettuce leaves on a serving plate. Top with the sliced cucumbers and remaining marinated carrots. Drizzle with the spicy sesame dressing and garnish with the sesame seeds. Serve the bánh mì with the salad on the side. Enjoy!

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