Crab Cake Sandwiches With Oyster Cracker Breading Recipes

OYSTER CRACKER CRAB CAKES

Steps:

• 1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.
• 2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.
• 3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.
• 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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.