Ingredients:

  • 1 lb (450g) lump crab meat or mixed seafood
  • 1/2 cup (60g) panko breadcrumbs
  • 1 large egg (50g), beaten
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5g) Old Bay seasoning
  • 1 tbsp (15g) fresh lemon zest
  • 2 tbsp (30g) unsalted butter, melted
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15g) Creole mustard
  • 1 tsp (5g) smoked paprika
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) capers, minced
  • 1 clove (5g) garlic, grated
  • 4 brioche buns, sliced
  • 4 large leaves of butter lettuce
  • 1 large tomato, sliced thin
  • 2 tbsp (30g) butter, softened
  • 1 tbsp vegetable oil

Instructions:

  1. In a small bowl, combine the mayonnaise, Creole mustard, smoked paprika, lemon juice, minced capers, and grated garlic. Stir until velvety and smooth, then refrigerate.
  2. In a large bowl, whisk together the beaten egg, melted butter, Dijon mustard, Old Bay, and lemon zest. Gently fold in the seafood meat and panko breadcrumbs using a spatula until just combined.
  3. Heat a skillet over medium-high heat with a drizzle of oil. Shape the mixture into 4 thick patties. Sear for 3-4 minutes per side until a deep golden-brown color is achieved.
  4. Butter the cut sides of the brioche buns and toast in the skillet for 60 seconds until golden. Assemble by spreading remoulade on the bottom bun, adding lettuce, the seafood cake, a tomato slice, and additional remoulade on the top bun.