Directions

1. Start by cooking crab cake according to directions.

2. Heat a nonstick skillet, place the sliced Andouille sausage in pan and turn to medium high heat. Cook until browned. 

3. In a small saucepan, combine the butter and seasonings. Melt the butter and stir constantly so the seasoning disperses well. Allow to gently simmer while the Andouille cooks.

4. Assemble the sandwich: place the crab cake on the base, then brush with the seasoned melted butter, then top with the Andouille sausage and top with the brioche bun. 

5. Serve with the rest of the melted butter for dunking and a corn on the cob.