Sandwich a crispy crab cake between onion bun halves and top with coleslaw and homemade tartar sauce for an easy and delicious seafood dinner. Serve with a hearty helping of french fries.
Southern Living MARCH 2002
Combine first 8 ingredients; gently fold in crabmeat. Shape crab mixture into 6 patties; dredge in 1/3 cup breadcrumbs. Cover and chill 1 hour.
Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden brown. Drain on paper towels. Serve on buns with Tartar Sauce and coleslaw.
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