Crab and Cauliflower Cake Sandwich

Prep

1. Microwave frozen cauliflower rice until thawed but not hot, roughly three minutes.
2. Add the cauliflower rice and crab meat to a medium bowl or container, cutting up or shredding any larger chunks; crack the egg over the top; add a spoonful each of mustard and mayo; shake in as much chives and garlic powder as you want: and crush/pulverize the crackers over the top. Mix until all the ingredients clump together easily.
3. Cover mixture and refrigerate for at least 10 minutes before cooking.

Cook

1. Heat a large sauté pan to Medium High. Coat the bottom with neutral cooking oil.
2. If using, toast both sides of the bun until each are lightly browned. A slight slick of mayo on one side won’t hurt.
3. Grab a small chunk of crab and form into a ball, then press down with the other hand to form a patty; place into pan. Repeat for remaining mixture.
4. Heat until each side is a deep brown and brittle, roughly two minutes per side. Remove from heat.

5. Squeeze lemon all over top of the crab patty, then place on bun (if using).

Serve

1. If your child is comfortable grasping and chewing larger food items, or if you want him/her to be more comfortable, this is an ideal vessel given its soft but sturdy package: cut into halves or quarters and allow your child to bite and consume at his/her own pace. Otherwise, press the sandwich down and cut into smaller bites or strips. You can use the sandwich to introduce creamy sauces/dressings, such as tartar ranch, and/or remoulade.

Adapt

1. Pretty much any shellfish (shrimp, lobster) or whitefish could be substituted here; heck, chicken or turkey could work as well. You can take out the cauliflower altogether–though no one will ever know it’s there–or sub in spinach or another leafy green.