Crab Cake Sandwich

Inspired by his travels abroad, Chef Evan Cruz has transformed Arterra’s lunch and dinner menus to reflect the many cultures he has encountered abroad. This Crab Cake Sandwich is from Arterra’s recently revamped menu.

Crab Cake Sandwich
Makes about 4 5-oz. cakes

1 lb. blue crabmeat
2 oz. canola oil for frying
1/2 onion, diced
1/2 red bell pepper, diced
2 celery stalks, diced
4 T. garlic, minced
1/2 c. heavy cream
1 T. fresh thyme leaves
1 T. Old Bay Seasoning
1 large egg
1 T. whole-grain mustard
2 T. chives, finely chopped
Panko breadcrumbs, as needed
Salt and pepper to taste
1 12-inch baguette cut into four portions and then sliced in half
1 oz. oil
Remoulade (recipe follows)
Coleslaw (recipe follows

Place crabmeat in a napkin and squeeze to remove any excess water. Set aside in the refrigerator.

Heat oil in a large sauté pan. Add onion, bell pepper and celery and sauté until translucent. Add garlic and sauté a few more minutes. Add cream, thyme and Old Bay Seasoning. Reduce mixture by half to a quarter until thick. Set aside to cool.

In a large bowl, mix together crab, egg, mustard and chives. Incorporate half the cream mixture and stir until well mixed. Add the remainder of the cream mixture and stir again until well mixed.

Add breadcrumbs until mixture holds together. Season with salt and pepper. Set mixture in the freezer to set.

Lightly toast bread.

Warm a heavy-bottomed sauté pan on medium heat. Add oil and deep fry crab cakes on each side until golden brown. Pat dry. 

Place crab cakes in the bread, topping each baguette slice with remoulade and coleslaw.

Remoulade

1 shallot, finely chopped
1 lemon, zest and juice
1 T. smoked paprika
1 oz. capers
2 T. caper juice
3 T. chives
1 c. mayonnaise
1 hard-boiled egg, chopped (optional)
Salt and pepper to taste

Mix first eight ingredients in a bowl. Season with salt and pepper.

Coleslaw

4 oz. mayonnaise
1 oz. honey
2 oz. pineapple juice
1 oz. rice wine vinegar
Salt and pepper to taste
1 oz. green onion, chopped
2 oz. green cabbage, shaved
2 oz. red cabbage, shaved
1 oz. carrots, julienned

To make dressing, mix mayonnaise, honey, pineapple juice and vinegar. Salt and pepper to taste.

Place green onion, cabbages and carrots in a bowl and toss with dressing.

Chef Evan Cruz
Arterra
San Diego Marriott Del Mar
11966 El Camino Real
San Diego, CA 92130
858-369-6032
marriott.com