Crab Cake Sandwiches

6
Mysti Tillison

By
@Littlebittychef

This is a very tasty alternative to lunchtime sandwiches. Wonderful when served on onion sandwich rolls with coleslaw.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
1 Hr 10 Min
Cook:
10 Min
Method:
Pan Fry

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.

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)

EGG DIP

1
large egg
1/2 c
milk

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.

About Crab Cake Sandwiches

Main Ingredient: Seafood
Regional Style: Southern
Hashtags: #sandwich, #Seafood, #lunch