Deleware Crab Cake Sandwich

By Ellie

6 Person

25 Minutes

0 Calories

The thing to note is crab does not bind well. Even with the egg, it easily falls apart and makes it difficult to fry. Putting the cakes in the freezer for about an hour helps it hold together and we had no problem pan-frying our cakes in a couple of Tbsps. of oil.

Ingredients

Mayonnaise Sauce

⅛ tsp. cayenne
½ tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. Old Bay
6 tbsp. mayonnaise

4 Kaiser rolls
2 tbsp. oil
7 tbsp. chives
7 saltine crackers, crumbled
2 tbsp. Old Bay
3 tbsp. mayonnaise
1 egg
1 lb. lump crab

Method

01

Place crab in a large bowl.
02

In a separate bowl, beat egg and whisk in mayonnaise, Old Bay, crumbled crackers, and chives until combined.
03

Pour into a crab and very gently mix together avoiding breaking up the lumps of crab.
04

Divide crab mixture into 4 equal sections. Using a ½ cup measuring cup filled with a section of the crab mixture and pack into the cup. Plop the molded crab onto a baking pan or dish.
05

Repeat the previous step on the remaining 3 sections of crab and place the pan of crab in the freezer for 1 hour.
06

After the hour has passed, remove the cakes from the freezer and flatten each one down so they are about an inch thick.
07

Heat 2 Tbsps. of oil in a non-stick skillet on medium heat. Fry cakes about 5 minutes each side until golden and crispy. Avoid moving them unnecessarily as they are fragile.
08

Transfer to a plate and toast up the buns in the same pan adding butter or oil if needed.
09

Mayonnaise Sauce: Whisk sauce ingredients together while the crab cakes are in the freezer and store in the fridge. Dollop on each cake.

Related Tags

Deleware Crab Cake Sandwich

3.5

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Mayonnaise Sauce

⅛ tsp. cayenne

½ tsp. Worcestershire sauce

1 tsp. lemon juice

1 tsp. Old Bay

6 tbsp. mayonnaise

4 Kaiser rolls

2 tbsp. oil

7 tbsp. chives

7 saltine crackers, crumbled

2 tbsp. Old Bay

3 tbsp. mayonnaise

1 egg

1 lb. lump crab

03 Method

Step 1

Place crab in a large bowl.

Step 2

In a separate bowl, beat egg and whisk in mayonnaise, Old Bay, crumbled crackers, and chives until combined.

Step 3

Pour into a crab and very gently mix together avoiding breaking up the lumps of crab.

Step 4

Divide crab mixture into 4 equal sections. Using a ½ cup measuring cup filled with a section of the crab mixture and pack into the cup. Plop the molded crab onto a baking pan or dish.

Step 5

Repeat the previous step on the remaining 3 sections of crab and place the pan of crab in the freezer for 1 hour.

Step 6

After the hour has passed, remove the cakes from the freezer and flatten each one down so they are about an inch thick.

Step 7

Heat 2 Tbsps. of oil in a non-stick skillet on medium heat. Fry cakes about 5 minutes each side until golden and crispy. Avoid moving them unnecessarily as they are fragile.

Step 8

Transfer to a plate and toast up the buns in the same pan adding butter or oil if needed.

Step 9

Mayonnaise Sauce: Whisk sauce ingredients together while the crab cakes are in the freezer and store in the fridge. Dollop on each cake.

04 Author