I love a good crab cake, so naturally ever since we started this blog I’ve been dying to make a crab cake sandwich. Last week-end we had out-of-town visitors begging us to make some amazing sandwiches, so I thought that would be a good time to try it. One of our friends is Indian and an ex-vegetarian so naturally this had better be good or else he might snap back (he didn’t 🙂 ). When you make anything fishy, it’s almost impossible to add too much lemon, so we made sure to soak these sandwiches good in lots of lemon juice. The slice on top is just for show and is a classical Danish garnish back home.
The focaccia was baked by Wendie, and we highly recommend making more bread at home. It’s a lost art these days, but the smell of fresh bread in the house is priceless.
Recipe (makes 3 sandwiches)
- 3 pieces of sliced focaccia bread
- 3 crab cakes (These are from Costco)
- 3 slices of beefsteak tomato
- 1 cup finely cut romaine lettuce
- 6 leaves of basil
- 2 tsp mayo
- 2 tsp garlic spread
- 1 tsp black caraway seeds
- juice from 1/2 lemon
- 3 thin slices of lemon
Chop the basil leaves finely. Slice the lettuce into thin strips, and in a bowl mix in the mayonnaise, basil leaves, garlic spread and caraway seeds. Mix thoroughly. If you are using a frozen crab cake, cook it first. Toast the focaccia bread in a toaster until it’s lightly golden brown.
On each sandwich, place a slice of beefsteak tomato, 2-3 tsp of the lettuce mix, one warm and freshly made crab cake. Squeeze the lemon on top of the sandwiches, and finally cut a thin slice of lemon for each sandwich. Make a cut from the edge to the center of the slice, and twist it and place on top of sandwich to look pretty.
These were great, but be sure to eat them while they’re warm instead of taking photos of them for your blog for 5 minutes.