Chicken Fingers
Crab Cake Sandwiches

Crab Cake Sandwiches

  • 3/4 cup Italian-seasoned breadcrumbs
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1 pound lump crabmeat, flaked
  • 1/3 cup fine, dry breadcrumbs
  • 2 tablespoons butter or margarine
  • 6 onion sandwich buns
  • Tartar Sauce
  • Commercial coleslaw

Combine first 8 ingredients; gently fold in crabmeat.

Shape crab mixture into 6 patties; dredge in 1/3 cup breadcrumbs.

Cover and chill 1 hour.

Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden brown.

Drain on paper towels.

Serve on buns with Tartar Sauce and coleslaw.

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