Crab Cake Brunchwiches with Honey Mustard Remoulade

Apr 16

This brunch-ready stunner tops golden crab cakes from Fulton Fish Market with a fried egg, sprouts, quick-pickled onion, and a squeeze of lemon, all tucked into a buttery brioche bun. A creamy herb honey mustard remoulade—think a bright, punchy French-style mayo sauce loaded with mustard and herbs—ties everything together with just the right tang. On the side, crispy roasted sweet potato fries are made for dunking in garlicky aioli, finished with pops of briny trout roe for a little extra brunch-worthy luxury.

Crab Cake Brunchwiches with Honey Mustard Remoulade and Sweet Potato Fries with Trout Roe–Studded Aioli

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Print the Recipe

Ingredients

For the Sandwiches
- 4 Fulton Fish Market crab cakes
- 4 brioche buns
- 4–5 Tbsp butter or oil (for toasting buns, crab cakes, and frying eggs)
- 4 eggs
- Large handful sprouts (alfalfa, clover, radish, or broccoli)
- Lemon wedges, for serving
For the Herb Honey Mustard Sauce
- 1/3 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp honey
- 3 Tbsp grainy mustard
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh dill
- Salt and pepper, to taste
For the Sweet Potato Fries
- 2 pounds sweet potatoes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
For the Garlic Aioli
- 3 garlic cloves
- 1 cup mayonnaise (regular or vegan)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1, 1.75oz tin Fulton Fish Market Trout Roe

Instructions

Thaw the crab cakes: Leave the crab cakes in the refrigerator overnight to thaw before cooking.
Prepare the sweet potato fries: Preheat the oven to 425°F and line a baking sheet with parchment paper. Peel the sweet potatoes and cut them into evenly sized fries. Toss the fries with cornstarch until lightly coated (this helps them crisp). Add salt, pepper, and olive oil and toss again until evenly coated. Spread the fries in a single layer with space between them. Roast for 20–30 minutes, flipping halfway through, until browned and crisp on the edges.
Make the herb honey mustard sauce: While the fries cook, whisk together the Greek yogurt, mayonnaise, honey, and grainy mustard in a bowl until smooth. Fold in the chopped chives and dill. Season with salt and pepper to taste. Cover and refrigerate until ready to assemble the sandwiches.
Make the garlic aioli: Finely grate or mash the garlic cloves into a paste. In a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, salt, and black pepper until smooth. Cover and refrigerate until serving so the flavors can meld.
Shape and cook the crab cakes: Gently pat the crab cakes between your hands into about a 4-inch round so they fit nicely onto the buns. If cracks form, press together firmly to close them.
- Air Fryer: Place cakes in the air fryer basket with at least 1/2 inch between them. Air fry at 375°F for about 10 minutes, until heated through and lightly browned.
- Stovetop: Heat a lightly oiled or buttered skillet over medium heat. Add crab cakes and gently press with a spatula. Cook for 5–7 minutes per side, flipping halfway through for even browning.
Cooking from frozen is not recommended. Always cook cakes to an internal temperature of 165°F.
Fry the eggs: In a nonstick skillet over medium-low heat, add 1–2 teaspoons of butter or oil. Crack each egg into a small bowl first, then gently slide it into the pan. Cook without flipping until the edges are slightly crisp, the whites are fully set, and the yolks remain runny. Season lightly with salt and pepper. If needed, cover the pan for the last 30 seconds to help the whites set.
Toast the buns: Melt another tablespoon of butter or oil in a skillet over medium heat. Place the buns cut-side down and toast until golden and lightly crisp.
Assemble the brunchwiches: Spread herb honey mustard sauce on the bottom bun. Add a crab cake and top with sprouts. Carefully place a sunny-side-up egg on top and spoon on a little extra sauce if desired. Close with the top bun. Serve with sweet potato fries and garlic aioli, and finish with lemon wedges for squeezing over the crab cakes.