Crab Cake Sandwiches with French Fries

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Crab Cake Sandwiches with French Fries
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40 min.
ready in 1 hr
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For the crab cakes
300 grams Crab tail (ready to cook, peeled)
1 egg
75 grams breadcrumbs
1 tsp lemon juice
freshly ground black peppers
100 grams Pastry flour
1 egg
150 grams breadcrumbs
For the sauce
3 sprigs Dill
300 grams Natural yogurt
100 grams Mayonnaise
1 tsp lemon juice
1 bunch Arugula (100 g)
4 Hamburger bun
2 Red onions
2 Tbsps vegetable oil
For the fries
750 milliliters vegetable oil (for frying)
600 grams waxy potatoes
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Preparation steps


Rinse the crab meat, drain well, and chop fine. Mix the crab with the egg, 75 grams (about 2 1/2 ounces) breadcrumbs and the lemon juice to make a heavy batter that can hold a shape. Season with salt and pepper. Shap the crab mixture into 4 cakes. Coat the crab cakes first in flour, then in beaten egg, and finally turn in remaining breadcrumbs, pressing the breadcrumbs well over all surfaces.


For the sauce, rinse and spin dry the dill and chop fine. Stir together the yogurt, mayonnaise, lemon juice, and dill. Season with salt and pepper.

Trim the stems from the arugula, rinse, and spin dry. Peel the onions and cut into rings.

In a sauté pan, heat 2 tablespoons oil. Add the crab cakes and brown on all sides. Reduce the heat and finish cooking.



Cut the buns crosswise and toast under a broiler until light golden brown.

In a pan heat the oil and brown the crab cakes from all sides fry. Reduce the heat and cook the meatballs ready.

For the french fries, heat 750 ml (about 3 cups) oil in a pot to 165°C (approximately 330°F). Peel the potatoes, rinse, cut into narrow strips, and pat dry. Add the potatoes to the hot oil and cook until tender but not browned, about 5 minutes. Remove with a slotted spoon, letting the oil drain back into the pot. Blot on paper towels.


Raise the temperature of the oil to 185°C (approximately 365°F). Return the potatoes and fry until golden brown, about 2 minutes. Remove the french fries from the oil, drain on paper towels, and season with a little salt.

To serve, spread some of the yogurt sauce on the bottom half of each bun and top with crab cake. Cover with a few onion rings and some arugula. Top with more of the yogurt sauce and the top half of the bun. Serve the crab cakes with fries.