CRAB CAKE BANH MI SANDWICH

Crab Cake Banh Mi Sandwich image

Classic banh mi, one of the most delectable sandwiches known to humankind, is built in a crisp baguette spread with mayonnaise, and contains pâté, ham and roasted pork, along with strips of pickled vegetables, cilantro and hot chiles. But there are countless variations on this Vietnamese staple. Some are filled with chicken, others with beef, and a Louisiana po' boy-style banh mi contains fried oysters. Miniature crab cakes are another option - what's not to like?

Provided by David Tanis

Categories dinner, lunch, sandwiches, seafood, main course

Time 30m

Yield 2 sandwiches

Number Of Ingredients 19

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Ingredients

8 ounces crab meat
Salt and pepper
1 tablespoon cornstarch
2 tablespoons chopped scallions
1/2 cup mayonnaise, preferably homemade
3/4 cup fresh soft bread crumbs
2 tablespoons lime juice
1 teaspoon grated ginger
1 teaspoon fish sauce
1 teaspoon brown sugar
1 medium carrot, cut into 4-inch julienne strips
1 small cucumber, cut into 4-inch julienne strips
Vegetable oil, for frying
2 sandwich rolls or 1 small baguette, cut in 8-inch lengths, warmed until crust is crisp
A few lettuce leaves
Sliced jalapeño peppers
A few cilantro sprigs
A few basil sprigs
A few mint sprigs

Steps:

Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.
In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.
Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.
Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 0 grams