Crab Cake Sandwiches

Name: Crab Cake Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 6 servings Commercial coleslaw; 1 teaspoon Dijon mustard; 79 milliliters fine, dry breadcrumbs; 1 large egg; 2 Tbsps chopped fresh parsley; 1 teaspoons ground red pepper; 177 milliliters Italian-seasoned breadcrumbs; 1 Tbsp fresh lemon juice; 454 grams lump crabmeat, flaked; 3 Tbsps mayonnaise; 1 teaspoons salt; 6 onion sandwich buns; 6 servings Tartar Sauce

Need a pescatarian main course? Crab Cake Sandwiches could be an outstanding recipe to try. This recipe makes 6 servings with 408 calories, 24g of protein, and 14g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up ground pepper, onion sandwich buns, dijon mustard, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Combine first 8 ingredients; gently fold in crabmeat. Shape crab mixture into 6 patties; dredge in 1/3 cup breadcrumbs. Cover and chill 1 hour.

Ingredients you will need

Breadcrumbs

Crab

Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden brown.

Ingredients you will need

Butter

Crab

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve on buns with Tartar Sauce and coleslaw.

Ingredients you will need

Tartar Sauce

Roll

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

2Tbsps

butter or margarine 6servings

Commercial coleslaw 1teaspoon

Dijon mustard 79milliliters

fine, dry breadcrumbs 1large

egg 2Tbsps

chopped fresh parsley 1teaspoons

ground red pepper 177milliliters

Italian-seasoned breadcrumbs 1Tbsp

fresh lemon juice 454grams

lump crabmeat, flaked 3Tbsps

mayonnaise 1teaspoons

salt 6

onion sandwich buns 6servings

Tartar Sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.