Crabby Patties

Submitted by 2Bleu

"These crab cakes are baked, not fried which make them healthier. Kids love to help make this recipe. Serve it on hamburger buns with a slice of American cheese, lettuce and some Crabby Patty (tartar) Sauce! I named these special for my grandson. Does not include four hours chill time."

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 egg, beaten
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1⁄2 teaspoon Old Bay Seasoning
• 1 dash hot sauce
• 1⁄2 cup red bell pepper, finely chopped
• 1 green onion, finely chopped
• 4 (6 ounce) cans lump crabmeat, drained well
• salt and pepper, to taste
• 1⁄2 cup breadcrumbs
• 4 hamburger buns
• 4 slices American cheese
• 2 leaves lettuce (torn in half)
• 1 lemon, quartered
• 1⁄4 cup tartar sauce

directions

1. Spray baking sheet with cooking spray. In a medium bowl, mix first 8 ingredients. Gently fold in the crab meat (if using canned, you can use the lid by pressing into the can to squeeze out the liquid to get it well drained). Season with salt and pepper.
2. Chill at least 4 hours in the fridge.
3. Preheat the oven to 400°F.
4. Make four patties and coat in bread crumbs. Place on baking sheet sprayed with non-stick cooking spray (or use parchment paper.
5. Bake 10 minutes, turn, and bake an additional 10 minutes.
6. ASSEMBLY: Heat the buns in the microwave for about 15 seconds. Place a slice of cheese on the bottom of each bun. Top with a small piece of lettuce, then a crabby patty. Squeeze a splash of fresh lemon juice over patties. Spread some tartar sauce on the tops of the buns and place over sandwiches.

Reviews

[Marz7215]

These were SO good! LOved how easy it was to throw together....I prepped the night before. In the morning through it all in a bowl and let it chill over 8 hrs. When we got back from work....supper was on the table in less than half an hour! Didn't have american cheese so used mozarella instead. Don't skip on the lemon or tartar sauce...made this for photo swap!

 

[gertc96]

WOW. These were so good. I cut the recipe in half and my son and I had these for supper. He loved it as did I. I also used fresh crab meat instead of the canned. We didn't have any cheese or tarter sauce on hand so we used mayo and did without the cheese. I had no problems with these falling apart after they were cooked. They did try to fall apart when placing them in the bread crumbs but after gently placing them on the pan, they did great and came out of the oven real firm. Oh, I did also add about 1/8-1/4 cup breadcrumbs to my mixture as well. This may have added in helping them stay together. Thanks so much for sharing. We will be making these again.

 

[Chef at Heart]

Yum, We rarely have crab "cakes" , We have them all of the time when in the Carolinas. I never thought of making them here

 

[blancpage]

I'm glad someone found this review helpful, but I've returned to add to it. My original review was 3 stars and said 'This was my first experience cooking or using crabmeat. I found Bumblebee brand Fancy white crabmeat in 6oz cans, so used 4. I didn't know if I was supposed to drain the meat, so I did. I replaced the whole egg with 1/4 cup Eggbeaters, and followed the rest of the recipe as directed. I opted to use parchment paper. These fell apart trying to form the patties and rolling in the breadcrumbs, not sure if I didn't drain the meat enough or not. Very easy prep though and love that they were baked. Bf thought these were pretty good. It was a good recipe, and I made this for PRMR. I love the name for these; very clever. I've never eaten crab cakes on hamburger buns before. These had nice flavor, too. Thanks for sharing! I'm going to see how well these reheat for tomorrow's dinner.' What I'd like to add is another star (4 total) and say that the second time around, I reheated the two leftover patties at 350 F for 10 mins each side, and we ate these sans buns with lemon juice and tartar sauce. Definitely not as filling w/o the bun, but bf and I both liked the crab cakes better w/o the buns. I enjoyed all the flavors in these crab cakes. The red pepper was the dominant flavor beneath the crab. Btw, in my opinion the original recipe (prior to reheating) had perfect time and temp, and the ingred ratios were good, too. Definitely worthy of serving to company or family as appetizer or main. :) I hope this is still helpful.