Active Time
N/A
Total Time
1 HR
Yield
Serves : 4

These massive sandwiches combine crispy crab cakes and a tangy, honey-sweetened mayonnaise on a crunchy baguette. It's the kind of crave-inducing food that owners Joshua Henderson and Danny Sizemore create on the fly in their vintage trailer in Seattle called Skillet.    More Sandwich Recipes  

How to Make It

Step 1    

In a small bowl, mix the mayonnaise with the lemon juice, lemon zest, garlic, parsley, thyme and honey and season with salt and pepper. Cover and refrigerate until ready to use.

Step 2    

In a medium bowl, stir the mayonnaise with the piquillo peppers, cornichons, shallot, egg, parsley, mustard, salt and lemon zest. Season with pepper and fold in the crab and 1/4 cup plus 2 tablespoons of the panko. Form the mixture into 2-inch cakes about 1/4 inch thick; you should have about 12 crab cakes.

Step 3    

Spread the remaining 2 cups of panko on a large plate. Coat the crab cakes with the panko, pressing to help the panko adhere.

Step 4    

In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering. Fry the crab cakes in 2 batches, turning once, until golden on both sides, about 6 minutes total. Drain on paper towels.

Step 5    

Meanwhile, preheat the broiler. Spread the hoagie rolls with the butter and toast under the broiler until the edges are golden and crisp, about 1 minute. Spread the rolls with a generous amount of the lemon aioli. Lay 3 crab cakes on the bottom half of each roll and top with shredded lettuce and sliced tomatoes. Close the sandwiches and serve immediately.

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