Crab Cake Sandwich w/ Cajun Remoulade Sauce

Brace yourself for a seafood sensation – the Crab Cake Sandwich, a true taste of the sea with a country twist. Take our Runnin Wild Crab Cakes, coat 'em in Cajun Remoulade sauce, tuck 'em snug in a delectable bun of your choice, and crown 'em with fresh lettuce and ripe tomato. It's the ultimate seafood summer sandwich that'll have you savorin' every bite.

Crab Cake Ingredients:

*For the best texture, use fresh refrigerated lump crab meat.

• 2 teaspoons Runnin Wild Gourmet Fish Seasoning
• 1 teaspoon Runnin Wild Gourmet Buffalo Seasoning
• 1 large egg
• ¼ cup mayonnaise
• 1 tablespoon chopped dried parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice
• 1-pound fresh lump crab meat
• 2/3 cup Saltine cracker crumbs
• 2 tablespoons melted butter

Cajun Remoulade Sauce Ingredients:

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped flat-leaf parsley
• 2 teaspoons whole-grain mustard
• 2 cloves garlic, minced
• 2 teaspoons capers, roughly chopped
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Runnin Wild Cayenne Hot Sauce
• 1 teaspoon Runnin Wild Smokey Paprika
• 2 teaspoons Runnin Wild Cajun Seasoning
• 1/4 teaspoon Runnin Wild Peppered Sea Salt
• 1 scallion, finely chopped
• 1 teaspoon pickle juice

Procedure:

For the Crab Cakes:

1.  Stir the Runnin Wild Fish Seasoning, Runnin Wild Buffalo Seasoning, egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, and lemon juice together in a large bowl. Place the crab meat on top, followed by the Saltine cracker crumbs, and gently fold together. Be careful not to break up the crab meat!
2. Cover and refrigerate for 30 minutes.
3. Preheat oven to 450 F and grease a baking sheet with nonstick spray.
4. Using a ½ cup measuring cup, scoop the crab cake mixture into 6 piles on the baking sheet. (Don’t flatten!) Use your hands to compact each pile so there aren’t any lumps falling out. Brush each crab cake with melted butter.
5. Bake for 12-14 minutes or until lightly browned. 

For the Sandwich/ Sauce:

1. Mix all sauce ingredients together and refrigerate.
2. Add ½ tablespoon of butter to bun and toast, then top with 1 tablespoon of Cajun Remoulade sauce, crabcake, lettuce and tomato before serving. Enjoy!