Mar 19, 2011

Crab Cake Sandwich

Chef David Lentz serves this addictive sandwich�filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad�at his Hungry Cat restaurants in Hollywood and Santa Barbara, California. This recipe first appeared in our April 2011 special Sandwich Issue with celebrity chefs Tom Colicchio and Sisha Ort�zar's article Chef's Special.

Credit: Todd Coleman

SERVES 4

For the crab cakes:

1 cup finely crushed unsalted crackers, such as saltines

½ cup mayonnaise

1 tbsp. Dijon mustard

1 tbsp. fresh lemon juice

1 tbsp. Worcestershire

1 tsp. Tabasco

1 egg

Kosher salt and freshly ground black pepper, to taste

1 lb. Dungeness crabmeat, drained

For the aïoli:

2 egg yolks

⅔ cup canola oil

⅓ cup extra-virgin olive oil

1 tbsp. fresh lemon juice

3 cloves garlic, mashed

Kosher salt and cayenne pepper, to taste

For the romesco:

½ cup red wine vinegar

2 slices (about 1 oz.) country white bread

1 14-oz. jar roasted red peppers, drained

¾ cup toasted hazelnuts

¾ cup extra-virgin olive oil

1 tbsp. fresh lemon juice

½ tsp. freshly ground black pepper

Kosher salt, to taste

Hot paprika, to taste

For the sandwich:

5 tbsp. canola oil

4 square ciabatta buns, split

1 cup loosely packed arugula

½ small bulb fennel, thinly sliced

¼ small red onion, thinly sliced

Make the crab cakes: Combine crackers, mayonnaise, mustard, lemon juice, Worcestershire, Tabasco, egg, salt, and pepper; add crab and gently stir until combined. Form four ¾″-thick patties and transfer to a plate. Cover with plastic wrap; chill until ready to use.

Make the aïoli: Whisk the yolks in a medium bowl; as you whisk, slowly drizzle in oils until mixture is emulsified and thick. Whisk in lemon juice, garlic, salt, and cayenne; cover and refrigerate.

Make the romesco: Combine vinegar and bread in a food processor; let sit for 10 minutes. Add red peppers, hazelnuts, olive oil, lemon juice, black pepper, salt, and paprika; process until slightly chunky. Transfer to a bowl and refrigerate.

For the sandwich: Heat 1 tbsp. oil in a 12″ nonstick skillet over medium heat. Add reserved crab cakes and cook, turning once, until browned and heated through, 6–8 minutes. Transfer to a plate and keep warm.

Heat a 12″ cast-iron grill pan over medium-high heat. Brush the cut sides of buns with ½ tbsp. oil and grill until golden brown, 2–3 minutes. Spread aïoli on both halves of buns; place a crab cake on the bottom halves and top with romesco sauce. Toss arugula, fennel, and onion in a medium bowl, and divide between sandwiches. Cover with top halves.