A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.
To make Louie Sauce, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
For each sandwich, spread each cut side of 1 bun with 1 tsp. butter; griddle until golden. Deep-fry or pan-fry 1 Alaska Crab cake until golden and cooked through. Spread each cut side of bun with 2 Tbsp. Louie Sauce.
On bun bottom, layer crab cake, 2 avocado wedges, 2 tomato slices and 1 oz. lettuce. Cover with bun top.
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Ingredients
Directions
To make Louie Sauce, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
For each sandwich, spread each cut side of 1 bun with 1 tsp. butter; griddle until golden. Deep-fry or pan-fry 1 Alaska Crab cake until golden and cooked through. Spread each cut side of bun with 2 Tbsp. Louie Sauce.
On bun bottom, layer crab cake, 2 avocado wedges, 2 tomato slices and 1 oz. lettuce. Cover with bun top.
