Crab Cake Sandwich Recipes

JUMBO LUMP CRAB CAKE SANDWICH

Steps:

• Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
• Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
• Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
• Whisk all ingredients together and refrigerate or serve immediately.
• Preheat oven to 200 degrees F.
• Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

BEST CRAB-CAKES SANDWICHES

Steps:

• Combine first 11 ingredients.
• Spread 2 cups fresh breadcrumbs on wax paper.
• Divide crab mixture into 8 patties, coat with breadcrumbs and refrigerate for 2 hours.
• Heat oven to 400 degrees.
• Roast red pepper for 30 minutes until charred.
• Wrap in foil and cool.
• Remove skin and seeds and chop fine.
• Combine with mayonnaise, lemon juice and garlic.
• Spread on cut sides of hamburger buns.
• Heat ¼ inch oil in skillet.
• Cook crab cakes until golden, turning once about 8 minutes.
• Place crab cakes in rolls.
• Top each with 2 tbsp shredded lettuce, 1 slice tomato and sliced red onion.

CRAB CAKE SANDWICHES

Steps:

• In a large bowl, combine the crab, crushed crackers, onion and green pepper. In a small bowl, combine the mayonnaise, egg, salt, mustard, Worcestershire sauce, lemon juice and garlic powder. Stir into crab mixture until blended. Shape into six 3-in. patties; coat with flour. , In a large skillet, fry patties in oil for 5 minutes on each side or until browned. Serve on rolls with lettuce, tomato and onion if desired.

CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING

Steps:

• Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
• Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
• Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
• Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
• Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.

CRAB CAKE SANDWICH

Steps:

• Remove shells and cartilage from crabmeat. Add egg whites and mix lightly with a fork. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs. Mix gently, leaving crab lumps as large as possible. Using hands, form 6 patties. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).

CRAB SANDWICH

Steps:

• In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
• Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.

EASY CRAB CAKES WITH PANKO

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.