Crab-Cake Sandwich
Ingredients
-
1 cup crumbled saltine crackers (approximately 8 crackers)
-
1/3 cup thinly sliced green onion
-
1/2 cup diced red bell pepper
-
1/3 cup mayonnaise
-
1 teaspoon Old Bay seasoning
-
1 tablespoon fresh lemon juice
-
1/4 teaspoon salt
-
1 large egg
-
1 1/2 pounds fresh lump crabmeat, drained and shell pieces removed
-
3 tablespoons butter
-
6 lettuce leaves
-
6 poppyseed kaiser rolls
-
1 recipe Remoulade Sauce (Recipe follows.)
Remoulade Sauce
-
1/3 cup mayonnaise
-
1 tablespoon capers, chopped
-
1/8 teaspoon ground red pepper
-
1 clove garlic, minced
-
1 teaspoon lemon zest
Directions
1.
In a large bowl, combine crackers, green onion, bell pepper, mayonnaise, Old Bay seasoning, lemon juice, salt, and egg, stirring well. Gently fold crabmeat into mixture. Shape into 6 patties.
2.
Heat butter in a large nonstick skillet, over medium-high heat. Add patties; cook for 3 minutes on each side, or until golden brown. Keep warm.
3.
To serve, place a lettuce leaf and crab cake on bottom half of each bun; spoon 2 tablespoons Remoulade Sauce over each crab cake; top with remaining halves of buns.
Remoulade Sauce
Combine all ingredients in a small bowl, stirring until blended. Cover and refrigerate until serving time.
Add Your Review
how-tos
Recommended Recipe:
Classic Maryland Crab Cakes
This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
See RecipeMore Great Recipe Ideas from Taste of the South
