Preparation

1. Mix Tony’s coleslaw mix with Tony’s spicy remoulade sauce. If you prefer more moist coleslaw mix, add more of the spicy remoulade sauce. Chill in the refrigerator while preparing the rest of the meal.
2. Combine farmhouse rolled butter, minced garlic, dried rosemary, dried sage, dried thyme, and old Bay in a small sauce pan. Brown over medium low heat for 5-7 minutes, or until thoroughly brown with a nutty aroma, taking extra care that the mixture does not burn.
3. Take brown butter off of the hot burner and set aside.
4. On a pan on the stove or on a grill preheated to medium, add a couple spoonful’s of your brown butter to coat the bottom of the pan. Place your crab cakes in the pan and Cook for 4 to 5 minutes per side, or until brown. Remove from heat and let crab cakes rest for 1 to 2 minutes.
5. In your preheated pan or on your preheated grill, add more of your brown butter mixture and place your buns cut side down in the pan to toast.
6. Remove buns from he wants browned and assemble your burger with coleslaw mixture on top of the crab cake. For extra freshness, serve with a ripe tomato from the Tony’s produce section, and leaves of lettuce or other fresh greens.
7. To fully enjoy, serve with a cold Natty Boh beer, and a side of Boardwalk Fries sprinkled with plenty of old Bay.