⅓ cup panko bread crumbs or crushed Saltine crackers
¼ tsp. salt
¼ tsp. black pepper
1-pound jumbo lump crab meat, picked over for shells
2 tbsp. olive oil
2 tbsp. unsalted butter
For the Tartar Sauce:
1 cup mayonnaise
¼ cup cornichons, minced
2 tbsp. shallot, minced
1 tsp. lemon juice, freshly squeezed
2 tsp. fresh dill, roughly chopped
For the Slaw:
1 clove garlic, minced
Zest and juice of ½ an orange, about 1 tablespoon each
3 tbsp. olive oil
1 tsp. honey or granulated sugar
¼ tsp. salt
1 cup cabbage, shredded
1 cup carrots, shredded
For the Assembly:
4 brioche hamburger buns
Instructions
To prepare the crab cakes:
In a large bowl, combine the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, lemon juice, lemon zest, parsley, panko, salt and pepper; mix well.
Gently fold in the crab meat.
Form the mixture into four patties about ¾-inch thick; place on a parchment-lined plate and refrigerate until fully chilled; at least 1 hour.
To prepare the tarter sauce:
In a small bowl, whisk together all the ingredients; set aside.
To prepare the slaw:
In a large bowl, whisk the garlic, orange juice and zest, lime juice, lime zest, olive oil, honey and salt.
In a separate large bowl, toss together the cabbage and carrots; add the wet ingredients; toss to combine well; set aside.
Once the crab cakes are chilled, heat the butter and oil in a large skillet over medium heat.
Cook the patties until golden brown; about 4 minutes; flip and cook the other side.
Transfer to a paper towel-lined plate.
To assemble the sandwiches:
Lightly toast the buns.
After toasted, spread a thin layer of tartar sauce on the bottom of each.
Top with a crab cake and a spoonful of tartar sauce; finish with a generous amount of slaw and place the top bun on each.