Crab Cake Sandwich Recipe

Name: Crab Cake Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Add egg whites and mix lightly with a fork.
3
Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs.
4
Mix gently, leaving crab lumps as large as possible.
5
Using hands, form 6 patties.
6
Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total.
7
Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb lump crabmeat, 2 egg whites, beaten, 1/4 cup light mayonnaise, 2 1/2 tsp Old Bay seasoning, and more.

Yes, Crab Cake Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cake Sandwich

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