Ricardo's Crab Cake Sandwiches

This sandwich for seafood lovers is perfect for a summertime lunch outdoors.

Preparation time: 15 minutes 

Yield: 5

Ingredients

Paprika Mayonnaise

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon lemon juice (or to taste)
• 1/2 tablespoon paprika
• pinch cayenne (or to taste)
• 1 pinch Salt and pepper

Crab Cakes

• 1 pound lump snow crab meat (or 1 whole crab, about 1 kg/2 lb, cooked and shelled)
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh chives
• 1 egg
• 1 tablespoon melted butter
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Hot pepper sauce to taste
• 2 tablespoons olive oil
• 1 pinch Salt and pepper

Sandwiches

• 5 kaiser rolls
• 5 leaves Boston lettuce
• 5 Crab Cakes (see recipe), chilled
• 1 tomato, thinly sliced
• 1 avocado, thinly sliced

Directions

Paprika Mayonnaise

1. In a bowl, combine all ingredients. Season with salt and pepper.

Crab Cakes

1. In a bowl, combine all the ingredients except the oil. Season with salt and pepper. Shape into 5 patties. Refrigerate.
2. In a cast iron skillet set on a grate over a medium fire, brown the crab cakes in the oil, about 3 minutes a side. Serve immediately on a bed of lettuce.

Sandwiches

1. On a clean surface, slice the rolls in half. Spread with mayonnaise. Place 1 lettuce leaf and 1 crab cake on the bottom half of each roll. Garnish with tomato and avocado. Season with salt and pepper. Cover with the top half.

Ricardo's Crab Cake Sandwiches