Crab Cake Sandwiches
By
Mysti Tillison
@Littlebittychef
4
This is a very tasty alternative to lunchtime sandwiches. Wonderful when served on onion sandwich rolls with coleslaw.
Blue Ribbon Recipe
Notes from the Test Kitchen:
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.
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.
Ingredients
- 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)
- 1
- large egg
- 1/2 c
- milk
EGG DIP
Step-By-Step
1In 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.
2Add crab. Stir gently until well-blended. Shape into 6 large patties.
3Spread 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.
4Melt 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.
