ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chesapeake Bay Crab Cake Sandwiches

Yield 12 servings

Ingredients

  • 2 slices white bread
  • 2 eggs, well beaten
  • 1/4 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon red pepper
  • 2 pounds claw crabmeat, drained and flaked
  • 3 cups fine dry breadcrumbs
  • Vegetable oil
  • 12 sandwich buns, split
  • Commercial tartar sauce

How to Make It

  1. Place bread in a large mixing bowl with water to cover; let stand 5 minutes. Drain, squeezing excess water from bread; return to mixing bowl. Add eggs, mayonnaise, Worcestershire sauce, salt, mustard, and pepper; mix well. Fold in crabmeat.

  2. Shape mixture into 12 patties; roll each in breadcrumbs. Fry in deep hot oil (350°) until golden brown, turning once. Drain on paper towels.

  3. Place 1 crab cake in each bun. Serve warm with tartar sauce.

Oxmoor House Homestyle Recipes