CRAB CAKE SANDWICH

Crab Cake Sandwich image

Provided by My Food and Family

Number Of Ingredients 10

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Ingredients

16 ounce(s) fresh jumbo lump crab meat
1 whole(s) egg
1/2 cup(s) KRAFT Real Mayo Mayonnaise
1/2 cup(s) Italian bread crumbs
1 teaspoon(s) Old Bay Seasoning
1/2 teaspoon(s) fines herbs
1/8 teaspoon(s) garlic powder
1/2 teaspoon(s) dijon mustard
1 teaspoon(s) Worcestershire sauce
2 tablespoon(s) unsalted butter

Steps:

Set the oven to broil and place the oven rack near the top.
In a medium sized bowl, gently pick through the crab meat to remove any shells. Try not to break up the lumps.
In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.
A little bit at a time, gently fold the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.
gently shape crab cake with your hands.
Lightly grease the bottom of a baking sheet (baking spray works well) and place the crab cake on the sheet.
Place a small piece of butter on top of each crab cake .
Broil for 7-10 minutes, keeping a close eye to make sure they don't burn. Allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack or switch the broiler to a lower setting. You're not cooking the meat but you want the filling to solidify and the egg to cook through.
When the tops are golden brown, remove the pan from the oven and allow to cool.
Place on a bun with creole sauce lettuce and tomato.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g