Gluten-Free Wide Loaf Surf & Turf Sandwich 

Directions

Crab Cake Filling  

1. In a medium skillet, heat olive oil. Sauté celery and onions until tender. In a bowl, combine sauté celery, onions, crab meat, ½ cup Kinnikinnick Panko Bread Crumbs, parsley, pepper, salt and mayonnaise. Mix until combined.
2. Form mixture into cakes (2 - 2½ inches in diameter)
3. Refrigerate covered for at least two hours to firm up. 

Coating & Cooking Crab Cakes 

1. In a medium skillet, heat 2 tablespoons olive oil over medium heat.
2. Whisk eggs in a shallow bowl and set aside.
3. Place 1 cup Kinnikinnick Panko Bread Crumbs in a separate shallow bowl.
4. Dip each formed crab cake in egg and then in Kinnikinnick Panko Bread Crumbs to coat.
5. Place in heated pan and cook until golden brown (approx. 3 - 5 minutes each side).
6. Remove from pan and pat extra oil off of crab cakes with paper towel. Set aside. 
   
7. Require 2 crab cakes for each Surf and Turf Sandwich. Remaining Crab Cakes freeze well. Reheat from thawed state using a toaster oven. 

Yields: 15 crab cakes

Assembly

1. Toast two slices of Kinnikinnick Wide Loaf Seeded.
2. Spread 1 tablespoon mayonnaise on each slice.
3. Top 1 pieces of toast with 2 cooked Crab Cakes, 2 pieces of lettuce,  2 slices of tomato and 6 half pieces of bacon.
4. Top with another piece of toast (mayo side in).
5. Repeat to build second Wide Loaf Surf & Turf Sandwich.
6. Cut in half. Use skewers to hold together. 

Yields: 2 Surf & Turf Sandwiches