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breakfast sandwich

Crab Cake Sandwich with Tomato-Corn Salad & Old Bay Ranch Dressing

Prep Time 10 minutes
Servings 4 people

Ingredients

Old Bay Ranch Dressing:

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon pickle juice or lemon juice
  • 2 1/2 teaspoons Old Bay Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon fresh or dried dill
  • salt and pepper to taste

Tomato & Corn Salad:

  • 2 vine ripened tomatoes or heirloom tomatoes, diced
  • 1/2 cup corn kernels cut fresh from the cob
  • 2-3 basil leaves chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 3 tablespoons butter
  • 4 each 4oz Cameron’s Seafood Jumbo Lump Crab Cakes
  • 4 burger buns

Instructions

  1. Combine Old Bay Ranch Dressing ingredients (sour cream, mayo, pickle juice, old bay, garlic, onion and dill) together in a medium bowl and whisk until blended. Season to taste with salt and pepper and store, refrigerated, until ready to use.
  2. Combine Tomato and Corn Salad ingredients (diced tomatoes, corn, basil, vinegar and oil) together in a large bowl and toss to combine. Keep refrigerated until ready to use.
  3. Melt butter in a non-stick skillet over medium-high heat. Add crab cakes to the skillet and cook until golden brown and cooked through, flipping once halfway through, 6-8 minutes. Remove from the skillet and set aside to drain on paper towels.
  4. To assemble the sandwich, split and toast burger buns (toast buns, if desired) and spread the top and bottom bun with dressing. Top with crab cakes and salad and enjoy!