Crab Cake Dog

Ingredients

• Hot dogs (4)
• Hot dog buns (4)
• Crab meat (1 cup, lump or backfin)
• Mayonnaise (1/4 cup)
• Egg (1, beaten)
• Bread crumbs (1/2 cup, preferably panko)
• Old Bay seasoning (1 tablespoon)
• Lettuce leaves (4)
• Tomato (1, sliced)
• Remoulade sauce (for drizzling)
• Dijon mustard (1 tablespoon (for remoulade preparation))
• Lemon juice (1 tablespoon (for remoulade preparation))
• Capers (1 teaspoon, chopped (for remoulade preparation))
• Worcestershire sauce (1 teaspoon (for remoulade preparation))
• Hot sauce (to taste (for remoulade preparation))

Instructions

1. Start by preparing the remoulade sauce: In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, Worcestershire sauce, and hot sauce to taste. Mix well until smooth and refrigerate for at least 30 minutes to let the flavors meld.
2. In a separate bowl, gently combine the crab meat, remaining mayonnaise, beaten egg, bread crumbs, and Old Bay seasoning until just mixed. Be careful not to overwork the crab meat to keep the cakes tender. Form the mixture into 4 small patties.
3. Cook the hot dogs according to package instructions, either by grilling or boiling until heated through.
4. While the hot dogs are cooking, heat a skillet over medium heat. If desired, add a small amount of oil to the skillet. Carefully place the crab cakes in the pan and cook for about 3-4 minutes on each side, or until they are golden brown and heated through.
5. To assemble the Crab Cake Dogs, place a lettuce leaf and a slice of tomato on each hot dog bun. Add a hot dog, then top it with a crab cake. Drizzle generously with the prepared remoulade sauce.
6. Serve immediately and enjoy the delicious combination of flavors!