Fancy Panko-Encrusted Crab Cake Sandwich
I love eating traditional Maryland Crab Cake sandwiches, the ones I learned to make from my grandmother Edna.
From time to time however, I like to take her recipe and experiment to see how far I can push this tried and true dish to new places. On those occasions, I use panko instead of crushed crackers. It’s light and fluffy and enhances the succulent flavor of the crab. And I add a bunch of other flavorful ingredients such as caramelized onions, chives, lemon zest, and Parmesan cheese. To top it off I roll the entire cake in panko which I spray with olive oil so that it crisps up while baking. Edna would have fried it in butter!
I plate the crab cake on a thick slice of toasted country bread, slathered in tartar sauce, with two tomatoes slices and cilantro. Fancy panko-encrusted crab cake sandwich is a fun departure from what I ate as a kid, yet the flavor isn’t too different, so this sandwich still reminds me of weekends down at the shore and family gatherings.
Submitted By: Rebecca Bent