We based this sandwich idea off the Asparagus Ramp Turkey Burgers we made with last year’s Ramp Haul. In both cases, we infused our patties with satueed ramps, we used sauteed ramps as our topping, and we made some sort of Roasted Red Pepper Aioli (this one being a smoother version than the Turkey Burgers’ topping). The big difference (as the recipe names indicate) is that for these sandwiches, we used crab claw meat instead of turkey! The sweet/garlickiness of the ramps played really well with the delicate crab meat, and the aioli balanced everything nicely. We also served our sandwiches on Brioche to bring a light bit of butteriness (invented word) to the party.
We served our sandwiches with Sweet Potato Fries. However, a side of Parmesan Truffle Fries or Roasted Asparagus would also be great substitution options.
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 20 Minutes
Ingredients:
- Crab Claw Meat
- Ramps
- Egg
- Bread Crumbs
- Mayonnaise
- Brioche Buns
- Sauce of your choice. We used a roasted red pepper aioli:
- Roasted Red Pepper
- Mayonnaise
- Paprika
Method:
- Dice and sauté your ramps.
- Combine your ramps, egg, crab, and bread crumbs in a mixing bowl, and stir to combine.
- Add a little scoop of mayonnaise to the bowl, and continue stirring to fully incorporate.
- Heat a flat bottomed pan with a little oil.
- Form your crab cakes, and place them in your pan. Cook for around 5 minutes/side until the crab cakes are golden brown.
- As your crab cakes cook, prep your other toppings. We pureed some roasted red pepper and then combined it with some mayonnaise and paprika for our sauce, and we sautéed more ramps.
- Plate, devour, and enjoy!
