Crab Cake Sandwiches with French Fries
Ingredients
- For the crab cakes
- 300 grams Crab tail (ready to cook, peeled)
- 1 egg
- 75 grams breadcrumbs
- 1 tsp lemon juice
- salt
- 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
- also
- 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
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.
Cut the buns crosswise and toast under a broiler until light golden brown.
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.