This post is sponsored by Gorton’s Seafood. I’m pleased to partner with them to bring you this delicious recipe featuring their products. All opinions are mine alone. #Ad #StickWithFish
Who else is spending more time in the kitchen during their shelter in place order?
In our kitchen, we have been testing out easy recipes that make for quick, easy and delicious meals that we can continue to use in our weekly dinner rotations even when things start to get back to “normal” following these uncertain times. When piecing together quick and easy meals, I refuse to compromise on taste when it comes to convenience. That’s where Gorton’s Seafood comes in..
We have been trying to make our meals more exciting with all the time we are spending at home and Gorton’s Seafood is a simple way to make dinners less boring and less redundant.
I was really bummed when our Babymoon to Charleston was cancelled during these uncertain times. Me and my stomach had big plans for all the amazing restaurants Chucktown has to offer, including the yummy seafood. Since then, I have been going crazy for some crab cakes!
During our last grocery haul, Jared picked up a box of Gorton’s Maryland Style Crab Cakes so we could bring the beach-front restaurants to our home. He also grabbed a bottle of remoulade sauce (we’re obsessed!) and turned these delicious cakes into a simple and classic Crab Cake Sandwich. By using Gorton’s Maryland Style Crab Cakes and premade remoulade sauce, this recipe requires minimal work and ingredients with maximum taste and texture. A delicious meal with only 5 ingredients?! Count me in.
We paired our Crab Cake Sandwiches with French fries. The perfect side, to complete the meal!
Let’s dive into the recipe..
Ingredients
- 1 box Gorton’s Maryland Style Crab Cakes
- 2 sandwich rolls or buns
- 1 beefsteak tomato, sliced
- 2 leaves iceberg lettuce
- 4 tbsp remoulade sauce
- *1 tbsp butter if using stovetop method
Instructions
- Preheat oven to 400ºF
- Arrange frozen cakes on metal baking pan
- Bake for 21-25 minutes, flipping after 15 minutes.
- Place crab cake on bottom part of sandwich bun, then top with lettuce, tomato and remoulade before placing other half of sandwich bun on top.
- Thaw crab cakes in microwave on HIGH for 30 - 40 seconds.
- Melt 1 Tbsp. of butter in a non-stick skillet halfway between low and medium heat.
- Add thawed crab cakes to skillet.
- Cook for 12 - 14 minutes, gently turning cakes frequently.
- Place crab cake on bottom part of sandwich bun, then top with lettuce, tomato and remoulade before placing other half of sandwich bun on top.
With most people home right now, this is a great opportunity to try out some of Gorton’s Seafood products. Next time you venture out for groceries, be sure to pick up these Maryland Style Crab Cakes or any other Gorton’s Seafood products. I also recommend their Shrimp Scampi over angel hair pasta – it’s another easy and delicious meal we rotate in for weekly dinners!
We, here at Brunch With The Brittains hope you enjoy these sandwiches as much as we do!
