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Alaskan King Crab Gougere Sandwich

Alaskan King Crab Gougere Sandwich

Preheat oven to 425°F.

Line a large baking pan with parchment paper.

Bring water, milk, butter and 1/2 teaspoon salt to a boil in a medium pan over medium heat. Lower heat; add flour and stir with a wooden spoon until mixture comes together, dries out and pulls away from sides of the pan.

Remove from heat and cool until warm.

Add eggs about one at a time; beat until well incorporated and the mixture becomes a smooth batter. Fold in cheese.

Spoon batter into a pastry bag; pipe into four (about 6 inches long and 1.5 inches in diameter) logs, 2 inches apart on the prepared baking pan. Bake for 12 minutes.

Lower oven temperature to 350°F; continue baking until gougeres are golden brown and sound hollow when tapped, about 20-25 minutes more.

Cool gougeres completely; slice in half lengthwise.

Meanwhile, in a medium bowl, toss radish, carrots, cucumber, vinegar, sugar and 1/4 teaspoon salt. Chill for at least 30 minutes. In another bowl, mix together mayonnaise and mustard. Stir in crab meat and green onion. Chill for 30 minutes.

Stuff bottom gougere halves with crab mixture and pickled vegetables.

Garnish with jalapeno slices and cilantro sprigs. Place remaining gougere halves on top.


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Alaska Crab Cake Louie Sandwich

A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.

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 Alaska 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.


Recipe and photo courtesy of The Alaska Seafood Marketing Institute


Watch the video: Gordon Ramsays Quick Grilled Crab Rolls Recipe (January 2022).