Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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