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Thought you knew this lunchtime staple? Think again. Surprising things can happen between two slices of bread—and that’s no baloney!
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Crab cake sandwich with artichokes and crème fraîche

The problem with crab cakes is that you never get enough. So here’s a version that offers dependable crab-cake satisfaction whenever the craving strikes.


  • 8 oz. lump crab meat
  • ¼ cup mayonnaise
  • 1 egg, lightly beaten
  • 1 tsp. lemon juice
  • ¼ tsp. salt
  • 1 Tb. parsley
  • ¾ cup panko Japanese bread crumbs
  • 1 Tb. butter
  • 4 small sandwich rolls
  • 4 Tbs. chopped marinated artichoke hearts
  • ¼ cup crème fraîche
  • 2 tsp. fresh tarragon


  1. In a bowl, combine crab meat and mayonnaise. Stir in egg, lemon juice and salt. Add parsley and panko and stir until combined. Do not overmix. Refrigerate mixture for 1 hour.
  2. In a large skillet, melt 1 tablespoon butter over medium heat. Shape crab mixture into 4 patties and cook for 5–8 minutes per side, or until golden brown.
  3. Place one crab cake on the bottom of each sandwich roll. Top with 1 tablespoon chopped artichokes and 1 tablespoon crème fraîche. Sprinkle ½ teaspoon of fresh tarragon over each crab cake. Top with roll top.

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Categories: Bergen Health & Life