crab cake sandwich
By á-7976
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.
Review this recipe