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Crab Cakes:

In a large mixing bowl combine all of the ingredients for the crab cakes, except the crab and bread crumbs. Once well blended, stir in a half cup of the bread crumbs and all of the crab meat. Mix gently so you do not break the crab meat up too much. Shape into four crab cakes. Place the remaining cup of bread crumbs onto a plate and coat the outside of each crab cake with the breadcrumbs. Transfer the cakes to a sheet pan, wrap and place in the refrigerator. The crab cakes should chill for at least one hour before frying, but can be chilled for up to 24 hours.


While the crab cakes chill, prepare the relish by combining the mayonnaise, sweet bell pepper relish, capers, mustard, chives, parsley, hot sauce, and lemon. Whisk until well blended, and refrigerate until ready to use.

To fry the crab cakes, place the olive oil in a large skillet and heat over medium-high heat. Cook the crab cakes for 5-6 minutes per side, or until lightly browned. Use caution when flipping the crab cakes, as they are very delicate.

Remove the crab cakes from the frying pan and place on top of one of the Kaiser Buns.

Spoon the relish on top, dividing evenly between the four sandwiches. Place the other half of the bun on top and serve.