Grilled Crab Cake Sammies

Name: Grilled Crab Cake Sammies
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 celery stalk, finely chopped; 454 grams crabmeat, picked over for shells or cartilage; 2 Tbsps Dijon mustard; 1 teaspoons finely grated lemon zest; 2 Tbsps mayonnaise; 59 milliliters finely chopped red bell pepper; 2 scallions (white and light green parts), finely chopped; 2 teaspoons seafood seasoning, such as Old Bay; 20 slices white bread, crusts removed

Grilled Crab Cake Sammies might be just the hor d'oeuvre you are searching for. This recipe serves 10. Watching your figure? This dairy free and pescatarian recipe has 196 calories, 13g of protein, and 4g of fat per serving. It is perfect for The Fourth Of July. A mixture of lemon zest, bell pepper, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the grill to medium-high and brush the grate with oil or spray with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Grill

In a large bowl, fold together the crabmeat, bell pepper, mayonnaise, mustard, Old Bay seasoning, lemon zest, black pepper, scallions and celery. Sandwich about 1/4 cup crab mixture between 2 slices of the bread. Repeat with the remaining crab mixture and bread slices.

Ingredients you will need

Old Bay Seasoning

Black Pepper

Bell Pepper

Lemon Zest

Mayonnaise

Green Onions

Crab

Mustard

Celery

Bread

Equipment you will use

Bowl

Brush both sides of each sandwich with olive oil.

Ingredients you will need

Olive Oil

Transfer the sandwiches to the grill. Close the cover and cook, turning once, until both sides are golden and lightly charred, about 1 minute per side.

Equipment you will use

Grill

Equipment

Grill

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1

celery stalk, finely chopped 454grams

crabmeat, picked over for shells or cartilage 2Tbsps

Dijon mustard 1teaspoons

finely grated lemon zest 2Tbsps

mayonnaise 59milliliters

finely chopped red bell pepper 2

scallions (white and light green parts), finely chopped 2teaspoons

seafood seasoning, such as Old Bay 20slices

white bread, crusts removed

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.