Recipe Swap: Crab Cake Sandwich

Time for a Recipe Swap!

The theme for this month is blogger's choice and I received Katie's blog So Tasty, So Yummy.  Katie has a ton of delicious crab recipe on her blog. We do not cook with a lot of crab at home because it is pretty expensive, but the seafood truck was in town a few weeks ago and they were selling fresh crab meat. I bought some hoping to find a recipe on Katie's blog. I came across her recipe for crabcake sandwiches and  my mouth was watering.  I also opted to use her crabcake sauce on the sandwich over the caper sauce listed in the recipe.  These were such a wonderful treat for Ron and I. Normally, we only get crab when we go out and it was so nice to have it at home. Ron and I both loved the crabcakes and the sauce was delicious.  We topped ours with fresh tomatoes from the garden and used a whole wheat bun. 

Thank you Katie so a lovely recipe! It was absolutely delicious! 

Bigs thanks also go tot Sarah of A Taste of Home Cooking  for organizing these swaps! 


for the crabcakes:
1 egg
1 tablespoon mayonnaise
2 teaspoons minced parsley
1 ½ teaspoons fresh lemon juice
1 Tbl Old Bay
½ pound crabmeat
½ cup crushed saltines
1 tablespoon vegetable oil
4 sandwich buns
1 large tomato, sliced

Mix together the egg, mayonnaise, parsley, lemon juice and Old Bay. Add crab and crackers and stir gently to combine. Form into four patties and refrigerate for at least 30 minutes. Heat the oil in a saute pan over medium-high heat. Fry the crabcakes, about a minute or two per side until golden brown. 

Serve on sandwich buns with sliced tomato and crabcake sauce

for the crabcake sauce: 
3 tablespoons mayonnaise

1 tablespoon dijon mustard

1 tablespoon lemon juice

1/8 teaspoon garlic powder

few pinches cayenne pepper, to taste

pinch sugar
pinch salt

lemon zest, to taste

Whisk all ingredients together in a glass or ceramic bowl. Cover tightly with plastic wrap. Chill for at least one hour.

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