Crab Cake Sandwiches
Ingrediënten
Makes 6 servings / Prep: 20 min., Cook: 6 min. per batch, Chill: 1 hr.
- 1¼ cups Italian-seasoned breadcrumbs divided
- 1 large egg
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground red pepper
- 1 pound lump crabmeat drained
- 2 tablespoons butter or margarine
- 6 onion sandwich buns
- Tartar sauce
- Commercial coleslaw
Instructies
- Combine ¾ cup breadcrumbs, egg, and next 5 ingredients; gently fold in crabmeat.
- Shape crab mixture into 6 patties; dredge in remaining ½ cup breadcrumbs.
- Cover and chill 1 hour or overnight.
- Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden.
- Drain on paper towels.
- Serve on buns with tartar sauce and coleslaw.
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