Crab Sandwiches with Horseradish Sauce for Two |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Hereâs a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. Margaret Lowenberg - Kingman, AZ Ingredients:
5 saltines, crushed |
1 egg white, lightly beaten |
1 tablespoon dijon-mayonnaise blend |
1 tablespoon chopped green onion |
2 drops hot pepper sauce |
2 pouches (3.53 ounces each) premium crabmeat, drained |
3 tablespoons sour cream |
1-1/2 teaspoons prepared horseradish |
1/2 teaspoon lemon juice |
2 sandwich buns, split |
2 lettuce leaves |
2 slices tomato |
Directions:
1. In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown.
2. Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce. Yield: 2 servings.
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