Crab Cake Sandwich Recipes

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.

Steps:

• Set the oven to broil and place the oven rack near the top.
• In a medium sized bowl, gently pick through the crab meat to remove any shells. Try not to break up the lumps.
• In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
• Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.
• A little bit at a time, gently fold the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.
• gently shape crab cake with your hands.
• Lightly grease the bottom of a baking sheet (baking spray works well) and place the crab cake on the sheet.
• Place a small piece of butter on top of each crab cake .
• Broil for 7-10 minutes, keeping a close eye to make sure they don't burn. Allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack or switch the broiler to a lower setting. You're not cooking the meat but you want the filling to solidify and the egg to cook through.
• When the tops are golden brown, remove the pan from the oven and allow to cool.
• Place on a bun with creole sauce lettuce and tomato.

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.

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.

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.

Steps:

• Remove all cartilege from crab meat. Set aside in refrigerator.
• In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
• Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
• Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
• Preheat oven to BROIL.
• Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
• Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
• Toast the bread *briefly* under the broiler and set aside.
• Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
• Broil the crab cakes 4 minutes on each side or until golden brown.
• Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
• Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.

Steps:

• Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.

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).