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" Ingredients Crab Cakes  \u2022 1 lb. Maryland jumbo lump crabmeat \u2022 1 egg \u2022 3 T mayonnaise \u2022 1 T grain mustard \u2022 1 tsp. paprika \u2022 \u00BC tsp. onion powder \u2022 Pinch ginger powder \u2022 Pinch ground nutmeg \u2022 Pinch cardamom \u2022 \u00BC tsp. celery seed \u2022 2 pinches cayenne pepper (Or substitute 1 T Old Bay Seasoning for the above spices) \u2022 Salt to taste \u2022 1 cup white bread, cut in 1/8-inch dice, then lightly toasted \u2022 6 T melted butter \u2022 2 baguettes or a loaf of ciabatta bread \u2022 2 T olive oil \u2022 1 head Bibb or Boston lettuce, washed \u2022 2 beefsteak tomatoes, sliced  Sauce R\u00E9moulade \u2022 \u00BE cup mayonnaise \u2022 2 T grain mustard \u2022 1 T chopped chives \u2022 2 T chopped cornichons \u2022 1 tsp. paprika \u2022 Dash garlic powder \u2022 Dash cayenne pepper \u2022 Salt to taste  Directions Carefully remove all cartilage from the crabmeat, trying to keep the lumps whole. In a bowl, mix together the egg, mayonnaise, mustard, and all of the spices (or Old Bay Seasoning), and salt to taste. Add the crabmeat, mix evenly, and gently fold in the toasted bread cubes. Using a 3-inch ring mold, shape 6 crab cakes of the same thickness without pressing too hard. Set aside.  In a bowl, mix together all of the ingredients for the r\u00E9moulade.  Preheat the broiler. Slice the bread into segments that are 4 inches long. Cut each segment horizontally and brush the cut sides with a little of the olive oil. Toast briefly, open-faced, under the broiler, then set aside.  Place the crab cakes on a sheet pan lined with parchment paper and brush them with the melted butter. Broil each side for 4 minutes or until golden brown.  Spread some r\u00E9moulade on the bread and add 1 slice of tomato, drizzled with olive oil, 2 leaves of lettuce, and 1 crab cake. Place 1 sandwich on each plate with the top bread slice alongside; have on hand some extra sauce and a green salad. Serves 6. "^^<http://www.w3.org/2001/XMLSchema#string>
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