ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 

 

"MARCH, 2002 RECIPE OF THE MONTH"

 

Crab Cake Sandwiches
(From Southern Living Magazine)

 

Ingredients

3/4 cup Italian-seasoned breadcrumbs

1 large egg

3 tablespoons mayonnaise

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground red pepper

1 pound lump crabmeat, flaked

1/3 cup fine, dry breadcrumbs

2 tablespoons butter or margarine

6 onion sandwich buns

Tartar Sauce (see below)

Commercial coleslaw

 

Directions

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.

Serves 6

 

Tartar Sauce

1/4 cup sour cream

3 tablespoons mayonnaise

2 teaspoons grated lemon rind

1 tablespoon chopped fresh parsley

1 tablespoon minced green onions

1 teaspoon fresh lemon juice

1/4 teaspoon hot sauce

 

Directions

Stir together all ingredients in a bowl.

Makes 1/2 cup

Sandy's Note: This is one of my favorites! (I add a bit of horseradish to the tartar sauce)