I’ve been an East Coast guy for a good part of my life, but the West Coast has always had a subtle pull for me. Perhaps part of the draw has something to do with my love of the 60s music scene in California. The Bay Area was the epicenter of 60s rock music with the likes of Jefferson Airplane, Janis Joplin, and the Grateful Dead. Down the coast in Los Angeles, the music scene was hot as well. The Doors; the Byrds; and Crosby, Still, and Nash got their start in Los Angeles.
I was born a few years too late. A hippie wannabe, my younger self would have given his right arm to experience hanging out in the Haight Ashbury. To have seen the light shows and psychedelic music at the Fillmore. To have been a spectator at the Monterrey Pop Festival.
If I can’t relive the past, the next best thing is a drive up the coast of California, and that’s what we have planned this summer. We’ll start with a couple of days in LA and then meander up the coast on State Route 1 with stops in Santa Barbara, San Simeon, and Carmel. A couple of days in San Francisco are a must before heading on to Eureka and the coast of Oregon.
Of course, one of the highlights will be San Francisco and its food, particularly Dungeness crabs. I’m not sure there’s anything better than these crustaceans fresh out of the water. I’ve been thinking about them for weeks now, so for today’s post, I decided to warm up my taste buds with a Crab Cake Club Sandwich. I admit it’s not the same as fresh Dungeness crab, but it’s as close a likeness as I could find in landlocked Atlanta.
I’m crazy about this towering sandwich of crab cakes, bacon, and avocado, topped with spicy, creamy remoulade sauce. Try it and and I think you’ll be crazy about it, too!
Ingredients
1 cup mayonnaise
2 tablespoons minced onion
2 tablespoons minced dill pickle
1 teaspoon minced capers
1 tablespoon minced red bell pepper
1 teaspoon dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 teaspoon prepared horseradish
1 teaspoon anchovy paste
Pepper to taste
1 cup panko breadcrumbs, divided
2 tablespoons finely minced scallions, green part only
2 tablespoons finely mince flat-leaf parsley
1/2 teaspoon Old Bay Seasoning
2 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 pound lump crabmeat, picked for cartilage
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 slices whole grain bread
Green leaf lettuce leaves
8 slices bacon, browned
1 avocado, pitted, peeled, and sliced
Instructions
Mix all ingredients together in a small bowl. Cover and refrigerate until needed.
1. In a medium bowl, combine the breadcrumbs, scallions, parsley, and Old Bay Seasoning. In a separate small bowl, whisk together eggs, mayonnaise, mustard, and Worcestershire sauce. Gently mix egg mixture and crabmeat in with the breadcrumbs. Be careful to not break up crab meat.
2. Form crab mixture into either 4 large or 8 small cakes. Depending on what type of bread you're using you might want 2 smaller crab cakes as opposed to 1 large one on each sandwich. Place crab cakes on a baking sheet, cover with plastic wrap, and refrigerate for 1 to 2 hours.
3. Heat butter and olive oil in a large iron or non-stick skillet over medium high heat. Carefully transfer crab cakes to skillet and cook on each side for 2 to 3 minutes or until golden brown. Remove from heat.
1. Toast bread until slightly browned. Spread two piece of bread with remoulade sauce. Place a lettuce leaf on one slice of bread. Top with a two slices of bacon, a crab cake, and 2 to 3 slices of avocado. Top with other slice of bread. Repeat with other sandwiches. Serve immediately.
https://southernboydishes.com/2015/05/19/crab-cake-club-sandwich/You may also like:
Bill Harris
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Sippitysup says
May 21, 2015 at 4:01 pmFunny I should read this today. Because we leave for a trip up the coast tonight. Our ultimate goal is the wine country of Mendocino (Anderson Valley). But there will be stops in SB, Cayucos and my other favorite places. For your trip I suggest you take the 101 North from San Francisco head over the Golden Gate. Get on Highway 1 at Marin and wind your way north to Tomales Bay. It’s a foodlovers dream come true. Sure there’s the must stop of Cowgirl Creamery, but the best part is the oysters at The Marshall Store. Simply the best in the world (really). Have a great trip and pack plenty of Crab Club Sandwiches. GREG
Gerlinde says
May 21, 2015 at 3:17 pmHi Bill , this is my first visit to your blog . I live in Sanata Cruz, north of Carmel and Highway 1 is my backyard. Driving up the coast is so much fun. Big Sur is my favorite and of course I love San Franciso and the dungeons crab. Your sandwich looks fantastic.
Bill Harris says
May 21, 2015 at 11:33 amI appreciate that, John!
Bill Harris says
May 21, 2015 at 11:32 amThank you for the comment, Thalia!
mjskitchen says
May 21, 2015 at 2:52 amHere I have always thought that there was nothing better than a crab cake with a nice mayo based sauce. But now that I see this, I was obviously wrong! This sandwich really takes the crab cake to a whole new level. I know just the group of guys that I need to make this for. Thanks for sch a fabulous sandwich!
Bill Harris says
May 21, 2015 at 11:32 amThank you, MJ!
Thalia @ butter and brioche says
May 20, 2015 at 3:41 amThis sandwich puts any I have ever made before to shame. You definitely have inspired me to put a little more thought into my regular sandwich rotation Bill!
John@Kitchen Riffs says
May 20, 2015 at 2:31 amLove any kind of crab, just as long as it’s fresh. Never had a club sandwich made with crab cakes — love the idea. Very creative — thanks.