CRAB CAKE SANDWICHES

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Crab Cake Sandwiches image

These crab cakes are delightful! The sweetness of the crabmeat is very apparent in each bite. Thanks to the cayenne and horseradish, there's a bit of heat but the crab cakes are not overly spicy. It's not the traditional seasoning, but we loved it. Great for lunch or a light meal.

Provided by Mysti Tillison

Categories     Sandwiches

Time 1h20m

Number Of Ingredients 17

1 c Italian bread crumbs, divided
1 egg
3 Tbsp mayonnaise
2 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp prepared horseradish
1/4 c minced onion
1 tsp salt
1 tsp ground cayenne pepper
1/2 tsp celery seed
1 lb lump crab meat, flaked
6 onion sandwich rolls
tartar sauce (optional)
coleslaw (optional)
EGG DIP
1 large egg
1/2 c milk

Steps:

  • 1. In a large bowl, mix 1/2 c Italian-style breadcrumbs, salt, celery seed, and cayenne pepper. Stir in egg, mayonnaise, mustard, lemon juice, horseradish, and onion. Stir well.
  • 2. Add crab. Stir gently until well-blended. Shape into 6 large patties.
  • 3. Spread remaining 1/2 c Italian breadcrumbs on a plate. Prepare egg dip and dip each patty first into egg, then into breadcrumbs, coating well. Cover prepared patties and refrigerate for at least one hour, no longer than overnight.
  • 4. Melt 2 tbsp butter in frying pan and fry patties 4-5 minutes each side. Serve on onion rolls with tartar sauce and coleslaw, if desired.

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