CRAB CAKE SANDWICH

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Crab Cake Sandwich image

Categories     Sandwich     Egg     Sauté     Low Fat     Crab     Self

Yield Makes 6 servings

Number Of Ingredients 11

1 lb lump crabmeat
2 egg whites, beaten
1/4 cup light mayonnaise
2 1/2 tsp Old Bay seasoning
1/4 tsp Worcestershire sauce
1/2 tsp ground black pepper
1 tbsp fresh parsley, chopped
1 tsp Dijon mustard
1 cup plain breadcrumbs
1 1/2 tbsp vegetable oil (for frying)
6 sandwich rolls, split and toasted

Steps:

  • Remove shells and cartilage from crabmeat. Add egg whites and mix lightly with a fork. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs. Mix gently, leaving crab lumps as large as possible. Using hands, form 6 patties. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).

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