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crab cake sandwiches

(3 ratings)
Littlebittychef avatar
Blue Ribbon Recipe by
Mysti Bannister
@Littlebittychef
Jacksonville, AL

This is a very tasty alternative to lunchtime sandwiches. Wonderful when served on onion sandwich rolls with coleslaw.

Blue Ribbon Recipe

This crab cake sandwich is delightful and reminds us of something you'd have at a seafood restaurant. The crab cake itself is filled with sweet crab meat and tons of fresh veggies that add flavor. The touch of horseradish and cayenne adds a little zip and spice. On a bun with a little coleslaw, these are great for lunch or a light meal.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 1 Hr 10 Min
cook time 10 Min
method Pan Fry

Ingredients For crab cake sandwiches

  • 1 c
    Italian bread crumbs, divided
  • 1 lg
    egg
  • 3 Tbsp
    mayonnaise
  • 2 Tbsp
    lemon juice
  • 2 tsp
    Dijon mustard
  • 1 tsp
    prepared horseradish
  • 1/4 c
    minced onion
  • 1 tsp
    salt
  • 1 tsp
    ground cayenne pepper
  • 1/2 tsp
    celery seed
  • 1 lb
    lump crab meat, flaked
  • 6
    onion sandwich rolls
  • tartar sauce (optional)
  • coleslaw (optional)
  • EGG DIP
  • 1 lg
    egg
  • 1/2 c
    milk

How To Make crab cake sandwiches

Test Kitchen Tips
We couldn't find onion rolls, so we used a brioche roll instead. Lump crab meat can be pricy. Claw meat is a great substitution.
  • Bread crumbs, salt, celery seed, and cayenne in a bowl.
    1
    In a large bowl, mix 1/2 c Italian-style bread crumbs, salt, celery seed, and cayenne pepper.
  • Mixing egg, mayo, mustard, lemon juice, horseradish, and onion.
    2
    Stir in egg, mayonnaise, mustard, lemon juice, horseradish, and onion. Stir well.
  • Gently stirring in crab.
    3
    Add crab. Stir gently until well-blended.
  • Crab mixture shaped into patties.
    4
    Shape into 6 large patties.
  • Dipping crab cake into egg mixture.
    5
    Spread the remaining 1/2 c Italian bread crumbs on a plate. Prepare egg dip and dip each patty first into the egg.
  • Coating crab cakes with bread crumbs and ready to chill.
    6
    Then into bread crumbs, coating well. Cover prepared patties and refrigerate for at least one hour; no longer than overnight.
  • Frying the crab cakes.
    7
    Melt 2 Tbsp butter in a frying pan and fry patties for 4-5 minutes on each side.
  • Crab cakes on a roll with coleslaw.
    8
    Serve on onion rolls with tartar sauce and coleslaw, if desired.
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