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Crab Cake Sandwiches with Caper Mayonnaise


Yield: 6 sandwiches Prep 20 mins Chill 2 hrs Cook 350°F 16 mins

Ingredients

  • 2 slices firm white bread
  • 1/3 cup  mayonnaise
  • 1/4 cup  finely chopped red sweet pepper
  • 2 tablespoons  finely chopped green onions
  • 1 tablespoon  fresh lemon juice
  • 1 large egg
  • 1 tablespoon  chopped fresh parsley
  • 1 tablespoon  grainy mustard
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  ground red pepper
  • 1 pound  cooked fresh lump or jumbo crabmeat or 1 16-ounce can refrigerated, pasteurized lump crabmeat, flaked and cartilage removed
  • 1/4 cup  mayonnaise
  • 1 teaspoon  grated lemon peel
  • 1 teaspoon  fresh lemon juice
  • 1 teaspoon  capers, chopped
  • 1/8 teaspoon  salt
  • 1/2 cup  plain dry breadcrumbs
  • 2 tablespoons  olive oil, divided
  • 6 soft rolls, split and lightly toasted
  • 6 slices tomato

Directions

1. For crab cakes, pulse bread in food processor to fine crumbs. Whisk together the 1/3 cup mayonnaise, red sweet pepper, green onion, 1 tablespoon lemon juice, egg, parsley, mustard, 1/2 teaspoon salt and the ground red pepper in a medium bowl. Gently fold in crab, then the fresh crumbs. Cover with plastic wrap and refrigerate 2 hours, until cold.

2. Meanwhile for caper mayonnaise, combine the 1/4 cup mayonnaise, 1 teaspoon lemon juice, capers, and 1/8 teaspoon salt in a small bowl. Cover and refrigerate up to 24 hours.

3. Spread dry breadcrumbs in a 9-inch pie plate. Lightly pack a level 1/2-cup measure with crab mixture and drop onto breadcrumbs; press lightly and gently turn to coat all sides and shape into a 3x1-inch-thick cake. Place on a cookie sheet. Repeat to form 6 cakes total.

4. Heat oven to 350 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 3 crab cakes and cook 2 minutes per side, until browned and crisp. Transfer to a cookie sheet. Wipe out skillet. Repeat with remaining 1 tablespoon oil and crab cakes. Bake crab cakes 8 to 9 minutes (12 to 14 minutes, if refrigerated), until heated through.

5. Spread roll tops with caper mayonnaise. Arrange crab cakes on roll bottoms; top with tomato and roll tops. Makes 6 sandwiches.

Nutrition Facts

  • cal.(kcal)520,
  • Fat, total(g)29,
  • chol.(mg)124,
  • sat. fat(g)5,
  • carb.(g)42,
  • fiber(g)2,
  • pro.(g)23,
  • sodium(mg)1108,
  • Percent Daily Values are based on a 2,000 calorie diet