Crab Cake Sandwiches

 Hearty and delicious . . . these crab cake sandwiches will be a hit for a family dinner or an event.  They are a no-fuss dish perfect for your next dinner/event.

8 oz store-bought slaw mix

1/4 cup apple cider vinegar 

1 tsp sugar

4 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 large egg

8 oz lump crabmeat

1/2 cup panko

2 Tbsp finely chopped tender herbs (parsley, chives, dill)

1 garlic clove, finely minced

1 Tbsp plus 1/4 cup mayonnaise

Freshly ground pepper

3 Tbsp finely chopped dill pickles

1 Tbsp plus 1 tsp Old Bay Seasoning

1/3 cup all-purpose flour

4 brioche buns, split

Toss slaw mix, vinegar, sugar, 1 Tbsp olive oil, and 1 tsp kosher salt in a large bowl to combine.  Set dressed slaw aside.

Mix together egg, crabmeat, panko herbs, garlic, 1 Tbsp mayonnaise, and 1/2 tsp kosher salt in a small bowl; season with pepper.  Divide mixture into 4 portions and pat into 3" wide patties.  Gently place on a parchment-lined baking sheet and chill 10 minutes.  

Meanwhile, whisk pickles, 1 Tbsp Old Bay seasoning, a pinch of salt and remaining 1/4 cup mayonnaise in a small bowl.  Set sauce aside.  

Whisk flour, a pinch of salt, and remaining 1 tsp Old Bay seasoning in a shallow bowl.  Working one at a time, dredge patties in flour mixture on both sides to coat, tapping off excess.  Transfer to a plate.  

Heat a dry large skillet over medium heat.  Working in 2 batches, cook buns, split side down, until lightly toasted, 15 - 30 seconds per batch.  Transfer to plates.  Wipe out skillet if needed.  

Heat remaining 3 Tbsp oil in same skillet over medium-high heat.  Cook patties until golden brown, 2 -3 minutes per side.  Spread cut sides of buns with reserved sauce.   Build sandwiches with patties and reserved slow.