Ok, so this is not an “Elizabeth Original” in the sense that I didn’t make the crabcakes and the dressing recipe isn’t mine. But, I had the insight and general brilliance to put it all together so I take full credit for creating the best crabcake sandwich ever. See how modest I am? It’s endearing, isn’t it?
The first thing you need to do is to find someplace near you that sells awesome crabcakes. If you can’t find it you’ll have to be patient, because I know myself and a recipe will show up here soon. I mean, once I get home and don’t have access to this seafood market anymore I will figure out how to recreate them if it kills me. The same can be said for a local crab soup I enjoy way too much.
Anyway… once you have the crabcake get a nice roll from the grocery store or local bakery. Not to hard, not to soft, and not to fancy. Just a roll. Then get some lettuce and tomato from a local farmer’s market (or, sigh, the grocery store – man, I’m going to be sad when I have to go home) and put them on the bottom half of the roll. On the top half of the roll spread a liberal amount of Blotal Recall’s Rosemary Aioli. Then, put the crabcake in the middle. You are welcome.
(Ok, so in my pictures there is no lettuce. When I went to reproduce this for lunch so I could blog about it I realized I didn’t have anymore lettuce. Other than adding a nice refreshing crunch to the sandwich the lettuce is honestly the least interesting part so, I didn’t cry about it. And, I figured that you can imagine the lettuce because you are all smart like that.)