Crabcakessandwiches Recipes

CRAB CAKE SANDWICHES

Steps:

• In a large bowl, combine the crab, crushed crackers, onion and green pepper. In a small bowl, combine the mayonnaise, egg, salt, mustard, Worcestershire sauce, lemon juice and garlic powder. Stir into crab mixture until blended. Shape into six 3-in. patties; coat with flour. , In a large skillet, fry patties in oil for 5 minutes on each side or until browned. Serve on rolls with lettuce, tomato and onion if desired.

JUMBO LUMP CRAB CAKE SANDWICH

Steps:

• Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
• Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
• Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
• Whisk all ingredients together and refrigerate or serve immediately.
• Preheat oven to 200 degrees F.
• Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

BEST CRAB-CAKES SANDWICHES

Steps:

• Combine first 11 ingredients.
• Spread 2 cups fresh breadcrumbs on wax paper.
• Divide crab mixture into 8 patties, coat with breadcrumbs and refrigerate for 2 hours.
• Heat oven to 400 degrees.
• Roast red pepper for 30 minutes until charred.
• Wrap in foil and cool.
• Remove skin and seeds and chop fine.
• Combine with mayonnaise, lemon juice and garlic.
• Spread on cut sides of hamburger buns.
• Heat ¼ inch oil in skillet.
• Cook crab cakes until golden, turning once about 8 minutes.
• Place crab cakes in rolls.
• Top each with 2 tbsp shredded lettuce, 1 slice tomato and sliced red onion.

CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING

Steps:

• Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
• Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
• Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
• Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
• Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.

CRAB CAKE SANDWICH

Steps:

• Remove shells and cartilage from crabmeat. Add egg whites and mix lightly with a fork. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs. Mix gently, leaving crab lumps as large as possible. Using hands, form 6 patties. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).

CRAB SALAD SANDWICH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix crab meat and mayonnaise together in a bowl; spread onto each English muffin half. Sprinkle each crab meat layer with sea salt and Cheddar cheese. Place English muffins on a baking sheet.
• Broil in the preheated oven until cheese is melted and bubbling, 3 to 5 minutes.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

BEST EVER CRAB SANDWICHES

Steps:

• Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
• Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

BAKED CRAB CAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.