Crab Cake Sandwiches

By chelyc13

Ingredients

• 1 large egg, beaten
• 1 tblsp freshly squeezed lemon juice
• 3/4 cup fresh white breadcrumbs
• 1 tblsp chopped fresh parsley
• 1 tblsp chopped capers
• 1 tblsp minced spanish onion
• 1/4 cup mayonnaise
• 1 teas dijon mustard
• pinch of cayenne pepper
• 1 teas salt
• 1/4 teas ground white pepper
• 1 pound lump crabmeat
• 2 teas canola oil

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350.

2. Mix togher the egg, lemon juice, 1/2 cup of breadcrumbs, parsley, capers, and onion with the mayonnaise, mustard, and seasonings. Fold in the crabmeat and shape four 4 to 5oz cakes with your hands. Dredge the cakes in the remaining 1/4 cup breadcrumbs.

3. In a saute pan, heat the canola oil, until shimmering, over medium high heat. Saute the crab cakes in the pan, flipping after 2 minutes. The crab cakes will be golden brown and crisp. Allow them to cook 2 more minutes and then place on a sheet pan. Place the pan in the oven and bake for 3 to 4 minutes, until the crab cakes are heated all the way through. Drain the crab cakes on a paper towel lined plate.