Our Signature Crab Cakes takes center stage in this savory brunch burger, stacked high on a buttery brioche bun with a fried egg, fresh sprouts, pickled onion, and a creamy herb honey mustard remoulade. It’s perfect for brunch, hosting, or anytime you want a fresh, indulgent twist on our signature crab cake. Served alongside our roasted sweet potato fries with trout-roe-studded garlic aioli. Homemade Aioli is the perfect companion for fries, sandwiches, fish sticks, and more. But add some garlic and top it with briny trout roe, and it becomes a gourmet twist that simply elevates all of those dishes.
Ingredients
4 Brioche buns
4–5 Tablespoons 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
⅓ cup plain Greek yogurt
2 Tablespoons mayonnaise
1 Tablespoon honey
3 Tablespoons grainy mustard
2 Tablespoons chopped fresh chives
2 Tablespoons chopped fresh dill
Salt and pepper to taste
2 pounds sweet potatoes
1 Tablespoon cornstarch
½ teaspoon salt
¼ teaspoon black pepper
2 Tablespoons extra-virgin olive oil
- 3 garlic cloves
- 1 cup mayonnaise (regular or vegan)
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
¼ teaspoon salt
- ⅛ teaspoon ground black pepper
1.75oz tin Fulton Fish Market Trout Roe
For the sandwiches
For the herb honey mustard sauce
For the sweet potato fries
For the aioli
Directions
Thaw crab cakes
Leave crab cakes in the refrigerator overnight to thaw.
Prepare sweet potato fries
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Peel sweet potatoes and cut into evenly sized fries.
Toss fries with cornstarch until lightly coated (cornstarch helps them crisp!).
Add salt, pepper, olive oil and toss again until evenly coated.
Spread in a single layer, leaving space between fries.
Roast for 20–30 minutes, flipping halfway, until browned and crisp on the edges.
Serve hot with the aioli.
Make mustard sauce
In a bowl, whisk together Greek yogurt, mayonnaise, honey, and grainy mustard until smooth.
Fold in chopped chives and dill. Season with salt and pepper to taste.
Cover and chill until ready to assemble burgers.
Make 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.
Cover and refrigerate until serving to allow flavors to meld.
When ready to serve, transfer into a serving dish and top with a big spoonful of Fulton Fish Market Trout Roe, replenishing with another spoonful as needed.
Shape and cook crab cakes
Gently pat the crab cakes between your hands into about a 4 inch round so as to fit nicely onto a burger bun. If any cracks form, press together firmly to close the gap.
Air Fryer: Place cakes in the air fryer basket with at least a half inch between the cakes. Air fry at 375°F for about 10 minutes or until heated through and lightly browned and crispy on the outside.
Stovetop: Heat a lightly oiled or buttered skillet over medium heat. Add crab cakes and gently press with a spatula. Flip halfway through for even browning.
Cook the thawed cakes for 5-7 minutes per side.
Cooking from frozen is not recommended, always cook cakes to an internal temperature of 165°F.
Fry eggs
In the same or separate nonstick skillet over medium-low heat and add 1–2 teaspoons more of butter or oil.
Crack each egg into a small bowl first (this prevents broken yolks), then gently slide into the pan.
Cook without flipping until the edges are slightly crisp, the egg whites are fully set, and the yolks remain runny.
Season lightly with salt and pepper. If the whites need help setting, cover the pan for the last 30 seconds to gently steam the tops.
Remove from the pan carefully with a spatula.
Toast the buns
Melt another tablespoon of butter or oil in one of the skillets over medium heat.
Place buns cut-side down and toast until golden and lightly crisp.
Assemble
Spread herb honey mustard sauce on the bottom bun. Add a crab cake.
Top with sliced tomato and sprouts.
Carefully place a sunny side up egg on top.
Spoon on a little extra sauce if desired and close with the top bun.
Serve with sweet potato fries and trout roe-topped garlic aioli.
Finish with lemon wedges for squeezing over the crab cakes just before eating for a bright, fresh pop.