Crab Cakes Sandwiches
"You can double the amount if desired, 1-1/4 pounds of crabmeat should give you about 5-6 patties. You can omit the Old Bay seasoning and use seasoned salt instead, adjust all seasonings to taste. Please don't omit the tartar sauce (my recipe#167071 for tartar sauce works well) Plan ahead the patties need to chill for a about 2 hours before frying."
- Ready In:
- 2hrs 8mins
- Ingredients:
- 15
- Yields:
-
6 crab patties
ingredients
- 177.44 ml breadcrumbs
- 1 large egg
- 59.16 ml mayonnaise
- 29.58-44.37 ml chopped fresh parsley
- 14.79-29.58 ml fresh lemon juice
- 9.85 ml Dijon mustard, mustad
- 4.92 ml Old Bay Seasoning (or to taste)
- salt and pepper
- 566.99 g flaked fresh crabmeat
- 177.44 ml dry breadcrumbs
- 29.58 ml butter
- 29.58 ml oil
- 6 large buns
- tartar sauce
- prepared Coleslaw
directions
- In a bowl comine the first 7 ingredients.
- Fold in the crabmeat; mix gently to combine then season with salt and pepper to taste.
- Shape the mixture into 5 or 6 patties, then coat on both sides with dry breadcrumbs.
- Place on a baking sheet or a flat plate; cover with plastic wrap and chill for a about 2 hours.
- In a skillet heat oil and butter over medium-high heat.
- Cook the crab patties on both sides until golden brown.
- Serve between buns with tartar sauce and prepared coleslaw.
- Delicious!
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Reviews
-
These were pretty good. I had a hard time getting them to stick together, I probably should've used two eggs because mine seemed a bit small. Two of my kids thought they were the greatest thing ever (probably because we called the Krabby Patties!). I used recipe #170190 and served with recipe #148513.
