Crab Cake Sandwich
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tsp dijon mustard
- 1/2 tsp ground black pepper
- 1/4 tsp worcestershire sauce
- 1 cup plain breadcrumbs
- 1/4 cup light mayonnaise
- 1 lb lump crabmeat
- 2 egg whites, beaten
- 2 1/2 tsp old bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 1/2 tbsp vegetable oil (for frying)
- 6 sandwich rolls, split and toasted
Preparation 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). Nutritional analysis per serving (without sauce): 380 calories, 12 g fat (1.5 g saturated fat) Nutritional analysis provided by Self
Preparation 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). Nutritional analysis per serving (without sauce): 380 calories, 12 g fat (1.5 g saturated fat) Nutritional analysis provided by Self
