Ingredients
- Louie Sauce:
- 4 1/2 cups 4 1/2 cups mayonnaise
- 1 cup 1 cup plus 2 Tbsp. chili sauce, Heinz brand
- 3/4 cup 3/4 cup green onions, minced
- 1 1/2 Tbsp. 1 1/2 Tbsp. Worcestershire sauce
- 1/2 tsp. 1/2 tsp. cracked black pepper
- 24 24 sesame buns or brioche rolls, split
- 8 oz. 8 oz. butter, softened
- 5 lb. 5 lb. 4 oz. breaded Alaska Crab cakes, frozen (3.5 oz. each)
- 48 48 avocado wedges
- 48 48 tomato slices
- 1 lb. 1 lb. iceberg lettuce, shredded
Servings:
Units:
Instructions
- Louie Sauce:
- To make Louie Sauce, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6
- cups.
- For each sandwich, spread each cut side of 1 bun with 1 tsp. butter; griddle until golden. Deep-fry or pan-fry 1 crab cake until golden and
- cooked through. Spread each cut side of bun with 2 Tbsp. Louie Sauce.
- On bun bottom, layer crab cake, 2 avocado wedges, 2 tomato slices and 1 oz. lettuce. Cover with bun top.
- FOR YOUR DISPLAY:
- A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.
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