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Crab Cake Sandwich
It’s convenient to put these crab cakes into a sandwich and take them on a picnic, but they are also wonderful on their own as a hearty main dish. Patties can be mixed and shaped up to one day before cooking.
- 1 lb. lump crab meat
- 1/2 cup(s) scallion, minced
- 1 Tbsp. basil or cilantro, minced
- 1/2 cup(s) celery, finely diced
- 1/4 cup(s) mayonnaise
- 2 tsp. fresh lemon juice
- 1 Tbsp. Old Bay® Seasoning
- 1 large egg, slightly beaten
- 1/2 tsp. dry mustard
- 1/2 cup(s) fine bread or cracker crumbs
- 1/2 cup(s) tartar sauce (or make the below bright and spicy dressing)
Crab sandwich dressing
- 1 cup(s) mayonnaise
- 1/2 cup(s) parsley, chive or cilantro, chopped
- 3 Tbsp. fresh lemon juice
- 1/4 tsp. Tabasco® sauce
- 1/4 tsp. each salt and pepper
For crab cakes
- Combine crab meat and minced vegetables in a large bowl.
- In a second bowl, combine mayonnaise, lemon juice, mustard and dry spices. Gently fold this mixture into the crabmeat and vegetables.
- Next, fold in the lightly beaten egg. Sprinkle in 1/4 cup of the bread or cracker crumbs and fold together being careful to leave the crab chunks. Mixture should be moist, but manageable. Add a little more bread or cracker crumbs if its too sloppy to form into cakes.
- Form into 4-inch cakes and press all sides into the reserved crumbs. Wrap and refrigerate for 4 hours or overnight before cooking.
- Preheat broiler.
- Place crab cakes on cookie sheet sprayed with vegetable cooking spray.
- Broil for a total of 7 to 8 minutes, flipping half way through timing. Spread each side of a Kaiser roll (or favorite sandwich roll) with tartar sauce (or the tangy dressing recipe above). Add crab cake and top with lettuce or shredded cabbage.