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á-7976

crab cake sandwich

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Ingredients

  • spicy crab cake sauce:
  • 6 6 6 tbsp olive oil, divided
  • 1/2 1/2 1/2 cup minced celery
  • 1/2 1/2 1/2 cup minced red bell pepper
  • 1/2 1/2 1/2 cup minced green onion
  • 16 16 16 oz lump crab meat, drained and picked
  • 1 1 1 egg white
  • 2 2 2 tbsp mayonnaise
  • 1 1 1 tbsp Dijon mustard
  • 1 1 1 tsp parsley flakes
  • 1/4 1/4 1/4 tsp creole seasoning
  • 1 1 1 cup crushed saltine crackers
  • 4 4 4 hoagie rolls, split, buttered, and toasted
  • lettuce, sliced tomatoes, pickles, sliced red onions, French fries
  • 1/2 1/2 1/2 cup mayonnaise
  • 3 3 3 tbsp sour cream
  • 1 1 1 tbsp Dijon mustard
  • 2 2 2 cloves garlic
  • 2 2 2 tsp sweet pickle relish
  • 1 1 1 tsp fresh lemon juice
  • 1 1 1 tsp horseradish
  • 3/4 3/4 3/4 tsp creole seasoning

Details

Servings 4

Preparation

Step 1

SPICY CRAB CAKE SAUCE:
in a small bowl, combine all ingredients. cover and chill.

CRAB CAKE SANDWICH:
in a small skillet, heat 2 tbsp oil over medium heat. add celery, bell pepper, and onion, cook for 5 minutes, stirring frequently. remove from heat; set aside to cool slightly.
in a medium bowl, combine crabmeat, egg white, mayonnaise, mustard, parsley and creole seasoning; stirring gently to combine. add celery mixture and crushed crackers, stirring gently. form mixture into 8 (3 inch ) cakes.
in a large skillet, heat 2 tbsp olive oil over medium heat. add 4 crab cakes, and cook for 3-4 minutes per side, or until golden brown. repeat procedure with remaining oil and crab cakes.
spread spicy crab cake sauce evenly over hoagie rolls. top each with 2 crab cakes. serve with lettuce, tomatoes, onions, pickles and French fries, if desired.

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