Crab Katsu Sandwich
Servings 8
Ingredients
Crab cakes
- 20 ounces lump crab meat
- 2 tablespoons butter
- ½ medium onion chopped
- ¾ cup all-purpose flour divided
- 1 cup milk
- 1 tablespoon lemon juice
- 2 large eggs beaten
- 1 ¼ cups panko
- 2 teaspoons togarashi
Remaining ingredients
- 2 cups finely shredded green cabbage
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 16 slices thick white bread
- 8 tablespoons dijon mustard
- 1 cup tonkatsu sauce
Instructions
- Prepare the crab croquettes. Melt butter in a large saute pan over medium heat. Add the chopped onions and saute until softened, about 5 minutes. Add ¼ cup flour, stirring to combine. Add the milk and simmer for 2 minutes, stirring frequently. Stir in the crab and lemon juice and season the mixture with salt and pepper. Remove from heat and let cool completely.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Set up a breading station, placing ½ cup flour in one bowl, 2 beaten eggs in another, and panko with togarashi in a third.
- Shape the crab mixture into 8 patties, about ½ cup each. Carefully dredge the crab cakes in flour, shaking off the excess. Dip them in the egg, making sure to coat both sides, then coat with the seasoned panko. Lay the crab cakes on the prepared sheet pan. Spray the crab cakes with a generous amount of cooking spray and bake in the oven for 20 minutes, flipping them over halfway through.
- While the crab cakes are baking, make the cabbage slaw. Whisk together rice vinegar with olive oil, and sugar. Toss the cabbage with the dressing and season with salt and pepper.
- Toast the bread and spread about 1 tablespoon dijon mustard on one slice. Top with a crab cake and drizzle about 2 tablespoons tonkatsu sauce on top. Pile on the cabbage and top with another slice of bread. Serve immediately.
Notes
Tonkatsu sauce is a thick, tangy, and sweet Japanese condiment. You can find them at large Asian markets or Japanese specialty stores.
