Best 3 Crab Cake Sandwich Recipes
Indulge in a delectable journey with our exquisite crab cake sandwich recipes, offering a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our classic crab cake sandwich, a timeless masterpiece featuring succulent crab cakes nestled between toasted bread, adorned with crisp lettuce, juicy tomatoes, and a zesty tartar sauce.
For a touch of sophistication, try our gourmet crab cake sandwich, where succulent crab cakes are elevated with a creamy avocado spread, tangy remoulade sauce, and a sprinkling of fresh herbs. If you prefer a spicy kick, our blackened crab cake sandwich is a fiery delight, featuring crab cakes seasoned with a blend of aromatic spices, served on a toasted bun with a cooling coleslaw.
For a lighter option, our crab cake lettuce wraps are a refreshing choice, where tender lettuce leaves envelop succulent crab cakes, drizzled with a zesty Asian dressing and garnished with crunchy vegetables. And for those with dietary restrictions, our gluten-free crab cake sandwich offers a delectable alternative, featuring flavorful crab cakes paired with gluten-free bread and a selection of fresh toppings.
JUMBO LUMP CRAB CAKE SANDWICH
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.
CRAB CAKE SANDWICH
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).
CRAB CAKE BANH MI SANDWICH
Classic banh mi, one of the most delectable sandwiches known to humankind, is built in a crisp baguette spread with mayonnaise, and contains pâté, ham and roasted pork, along with strips of pickled vegetables, cilantro and hot chiles. But there are countless variations on this Vietnamese staple. Some are filled with chicken, others with beef, and a Louisiana po' boy-style banh mi contains fried oysters. Miniature crab cakes are another option - what's not to like?
Provided by David Tanis
Categories dinner, lunch, sandwiches, seafood, main course
Time 30m
Yield 2 sandwiches
Number Of Ingredients 19
Steps:
- Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.
- In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.
- Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.
- Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- For the best flavor, use fresh crab meat. If you can't find fresh crab meat, frozen crab meat will work fine.
- Be sure to drain the crab meat well before using it. This will help to prevent the crab cakes from being too wet.
- Don't overmix the crab cake mixture. Overmixing will make the crab cakes tough.
- Gently fold the bread crumbs into the crab cake mixture. This will help to keep the crab cakes light and airy.
- When frying the crab cakes, be sure to use a non-stick skillet. This will help to prevent the crab cakes from sticking.
- Serve the crab cakes immediately with your favorite dipping sauce.
Conclusion:
Crab cake sandwiches are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. With a few simple ingredients, you can create a crab cake sandwich that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give crab cake sandwiches a try!
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