This weeks focus is going to be summer soups and sandwiches. Tonight I am making a crab cake sandwich which is a short cut with a twist! I bought 2 ultimate crab cakes from The Fresh Market and embellished them with diced red onion and yellow bell pepper sauteed in butter, old bay seasoning, mayo, dijon, hot sauce and worcestershire sauce. I make 2 patties and roll them in panko and brown them in butter. I am using a brioche bun toasted in a hot pan with butter. I am going to use a alouette smoky jalapeno cheese spread on the bottom, topped with the crab cake and finished with some baby arugula tossed in a lemon vinaigrette.