crab cake sandwiches

★★★★☆ 3
a recipe by
Mysti Bannister
Jacksonville, AL

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
★★★★☆ 3
serves 6
prep time 1 Hr 10 Min
cook time 10 Min
method Pan Fry

Ingredients For crab cake sandwiches

  • 1 c
    Italian bread crumbs, divided
  • 1
  • 3 Tbsp
  • 2 Tbsp
    lemon juice
  • 2 tsp
    Dijon mustard
  • 1 tsp
    prepared horseradish
  • 1/4 c
    minced onion
  • 1 tsp
  • 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

How To Make crab cake sandwiches

  • 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.