Crab Cake Sandwich

• 4 Onion Poppyseed Bun
• 4 Champagne Crab Cakes, thawed
• ½ cup Lemon Dill Tarter Sauce
• ¼ cup Butter, softened
• 1 Avocado, cut into slices
• 1 Tomato, sliced
• 4 Lettuce Leaves
• 1 cup Fresh Sprouts (optional)

1. Prepare crab cakes by heating 1½ Tbsps. of butter in a sauté pan over low to medium temperature. Carefully remove crab cakes from packaging, flatten and place in pan.
2. Sauté crab cakes for approximately 3 to 3½ minutes per side or until golden brown.
3. Slice Onion Poppyseed Bun in half and spread remaining butter on each slice. Toast bun in toaster oven or oven broiler until golden brown.
4. Spread 1 Tbsp. of Lemon Dill Tarter Sauce on each bun.
5. Place on bun bottom lettuce leaf, crab cake, tomato slices, avocado slices, and fresh sprouts (if desired) and top bun.