crab cake sandwiches
★★★★☆
3
This is a very tasty alternative to lunchtime sandwiches. Wonderful when served on onion sandwich rolls with coleslaw.
Blue Ribbon Recipe
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.
— The Test Kitchen
@kitchencrew
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Ingredients For crab cake sandwiches
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1 cItalian bread crumbs, divided
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1egg
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3 Tbspmayonnaise
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2 Tbsplemon juice
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2 tspDijon mustard
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1 tspprepared horseradish
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1/4 cminced onion
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1 tspsalt
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1 tspground cayenne pepper
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1/2 tspcelery seed
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1 lblump crab meat, flaked
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6onion sandwich rolls
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tartar sauce (optional)
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coleslaw (optional)
- EGG DIP
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1large egg
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1/2 cmilk
How To Make crab cake sandwiches
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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.
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2Add crab. Stir gently until well-blended. Shape into 6 large patties.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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