Crab Cake Sandwiches with Dijon Potato & Green Bean Salad
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Crab Cake Sandwiches

with Dijon Potato & Green Bean Salad

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

WHY WE LOVE THIS DISH
It’s packed with bright, zesty flavors thanks to our crab cakes—made with wild-caught lump crab, pepper sofrito, Cajun spice blend, and more—layered onto fluffy buns alongside pickles and spicy chive sour cream.

TECHNIQUE TO HIGHLIGHT
When using 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 removed and its ready to use!
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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fresh
ingredients
Crab Cake Sandwiches with Dijon Potato & Green Bean Salad
Title
  • 8 oz Cooked Wild-Caught Lump Crabmeat
  • 1 Pasture-Raised Egg
  • 2 Challah Buns
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • 1 Bell Pepper
  • 1 bunch Chives
  • ¼ cup Sour Cream
  • 3 Tbsps Pepper Sofrito
  • ⅓ cup Crispy Onions
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Hot Sauce
  • 3 oz Pickle Chips
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Dijon Mustard
  • 2 tsps Honey
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the buns. Thinly slice the chives. In a bowl, combine the sour cream, half the sliced chives, a large pinch of the spice blend, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

Make the roasted vegetable salad
2 Make the roasted vegetable salad
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, place the green beans and diced pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, place the seasoned green beans and pepper on the other side of the sheet pan. Carefully arrange in an even layer. Return to the oven and roast 10 to 13 minutes, or until lightly browned and tender when pierced with a fork. Transfer the roasted vegetables to the reserved bowl. Add the honey and dijonnaise; stir to thoroughly coat. Taste, then season with salt and pepper if desired.
Form the crab cakes
3 Form the crab cakes
Meanwhile, 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. Place the dried crab on a work surface; carefully pick through and remove any shells. Crack the egg into a medium bowl; add the plain dijon mustard and half the remaining spice blend (you will have extra). Season with salt and pepper; beat until smooth. Add the prepared crab, pepper sofrito, breadcrumbs, and remaining sliced chives. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.
Cook the crab cakes
4 Cook the crab cakes
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt. Wipe out the pan.
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, spicy sour cream, cooked crab cakes, and pickles. Serve the sandwiches with the roasted vegetable salad on the side. Garnish the salad with the crispy onions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the buns. Thinly slice the chives. In a bowl, combine the sour cream, half the sliced chives, a large pinch of the spice blend, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Make the roasted vegetable salad
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, place the green beans and diced pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, place the seasoned green beans and pepper on the other side of the sheet pan. Carefully arrange in an even layer. Return to the oven and roast 10 to 13 minutes, or until lightly browned and tender when pierced with a fork. Transfer the roasted vegetables to the reserved bowl. Add the honey and dijonnaise; stir to thoroughly coat. Taste, then season with salt and pepper if desired.
Make the roasted vegetable salad
Form the crab cakes
3 Form the crab cakes
Meanwhile, 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. Place the dried crab on a work surface; carefully pick through and remove any shells. Crack the egg into a medium bowl; add the plain dijon mustard and half the remaining spice blend (you will have extra). Season with salt and pepper; beat until smooth. Add the prepared crab, pepper sofrito, breadcrumbs, and remaining sliced chives. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.
4 Cook the crab cakes
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt. Wipe out the pan.
Cook the crab cakes
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, spicy sour cream, cooked crab cakes, and pickles. Serve the sandwiches with the roasted vegetable salad on the side. Garnish the salad with the crispy onions. Enjoy!

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