Crab Cake Sandwich Recipe

Crab Cake Sandwich Recipe

  • 1 lb lump crabmeat
  • 2 egg whites, beaten
  • 1/4 cup light mayonnaise
  • 2 1/2 tsp Old Bay seasoning
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp ground black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Dijon mustard
  • 1 cup plain breadcrumbs
  • 1 1/2 tbsp vegetable oil (for frying)
  • 6 sandwich rolls, split and toasted
  1. 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).
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