Crabcake Bánh Mì Sandwich
Makes 2 sandwiches.
Note: From David Tanis.
• 8 oz. crabmeat
• Salt and pepper
• 1 tbsp. cornstarch
• 2 tbsp. chopped green onions
• 1/2 c. mayonnaise (homemade is particularly good), divided
• 3/4 c. fresh soft breadcrumbs
• 2 tbsp. lime juice
• 1 tsp. grated ginger
• 1 tsp. fish sauce
• 1 tsp. brown sugar
• 1 medium carrot, cut into 4-in. julienne strips
• 1 small cucumber, cut into 4-in. julienne strips
• Vegetable oil, for frying
• 2 sandwich rolls or 1 small baguette, cut in 8-in. lengths, warmed until crust is crisp
• A few lettuce leaves
• Sliced jalapeño peppers
• A few cilantro sprigs
• A few basil sprigs
• A few mint sprigs
Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, green onions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in breadcrumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.
In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coat. Set aside for 5 minutes to pickle slightly.
Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crabcakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.
Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crabcakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.
Nutrition information per serving:
Calories 756 Fat 54 g Sodium 1,145 mg
Carbohydrates 42 g Saturated fat 9 g Total sugars 8 g
Protein 27 g Cholesterol 125 mg Dietary fiber 4 g
Exchanges per serving: 2 starch, 1 carb, 3 lean protein, 9 fat.