4 ½ cups mayonnaise
1 cup plus 2 Tbsp. chili sauce, Heinz® brand
¾ cup green onions, minced
1 ½ Tbsp. Worcestershire sauce
½ tsp. cracked black pepper
24 sesame buns or brioche rolls, split
8 oz. butter, softened
5 lb. 4 oz. breaded Alaska Crab cakes, frozen (3.5 oz. each)
48 avocado wedges
48 tomato slices
1 lb. iceberg lettuce, shredded
To make Louie Sauce, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
For each sandwich, spread each cut side of 1 bun with 1 tsp. butter; griddle until golden. Deep-fry or pan-fry 1 crab cake until golden and cooked through. Spread each cut side of bun with 2 Tbsp. Louie Sauce.
On bun bottom, layer crab cake, 2 avocado wedges, 2 tomato slices and 1 oz. lettuce. Cover with bun top.
FOR YOUR DISPLAY:
“A lightly breaded Wild Alaska Crab cake served warm on a sesame roll with house-made Louie Sauce, avocado, tomato and lettuce.”