Betty's Crispy Crab Cake Sandwich
Instructions
In a medium-sized mixing bowl, combine cup Italian breadcrumbs, 1 beaten egg, 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, teaspoon salt, and teaspoon ground red pepper. Mix until completely combined. Fold in (2) 12-oz. cans white lump crab meat (or pound fresh white lump crab meat). Shape crab mixture into 6 equally-sized patties. Dredge each pattie in the remaining Italian breadcrumbs that have been placed in a shallow bowl. At this point, you may chill the crab patties an hour or so (or even overnight). Melt 2 tablespoons butter in a large non-stick skillet over medium heat. Cook crab cakes about 3 minutes on each side, or until golden brown. Remove from skillet and drain on paper toweling. To serve, spread an onion sandwich bun with Dill Pickle Remoulade Sauce, place a browned crab pattie on top, and cover with the top bun. Serve immediately. I served my Crab Cake Sandwich with Creamy Shortcut Coleslaw, Deep-Fried Dill Pickle Slices, with Dill Pickle Remoulade Sauce on the side, and a tall glass of iced tea! This is a delicious lunch! I hope you enjoy it! --Betty
