Crab Cake Sandwich

The pickled red cabbage

• In a plastic container put the red cabbage and set it aside
• In a saucepan add rice vinegar, white vinegar, red chile flakes, garlic, and 5 ounces of water. Bring the mixture to a simmer over medium-high heat and then pour it over onto the cabbage. Cover with a lid and then refrigerate for 24 hours.
• After 24 hours, drain the cabbage of the mixture and then store it in the refrigerator till needed, preferably for 3 days.

For the sriracha mayonnaise

In a medium-sized bowl combine mayonnaise, chili sauce, and lemon juice and stir to fully incorporate. Keep it refrigerated till needed.

For the crab cakes

• Take a flat griddle pan and set it over medium-high heat. In the meantime, take a large bowl and combine the crabmeat with the mayonnaise, breadcrumbs, dill, tarragon, and a pinch of salt and pepper. Stir the mixture till everything is well incorporated into one another. Shape the mixture into four equal sized patties.
• Then on the griddle, add the patties and grill them till they become golden brown and cooked through, which should take up to 3 to 4 minutes for each side.

For the assembling of the sandwich

• Cut up the buns into equal halves. Put the halves of the bun on the griddle pan and then toast them till they are golden brown, which is one minute each side.
• Add the siracha mayonnaise to both the sides of the bun and then a handful of arugula on the bottom half with the crab cake being set on top of it. Top the crab cake with a handful of red cabbage which will be followed 2 tablespoons green onions.
• Serve hot.