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Crab Cake Sandwich

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 532kcal

Ingredients

  • 3/4 lb Lump crab meat
  • 2 tbsp Mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp Old Bay Seasoning or more if needed
  • 1/4 cup Panko breadcrumbs
  • 1 tsp Garlic powder
  • 2 tbsp Red onion minced
  • 1 tbsp Lemon juice or more if needed
  • 2 tbsp Scallions chopped
  • 2 tbsp Vegetable oil
  • 4 Sandwich Rolls
  • 2 cups Spring mix
  • 8 slices Tomato
  • 2 oz Potato chips
  • 4 Pickle spears

Remoulade Sauce

  • 3 tbsp Mayonnaise
  • 2 tsp Whole grain mustard
  • 1 tbsp Relish
  • 2 tsp Hot sauce
US Customary - Metric

Instructions

  • Remoulade sauce: In a bowl mix together all of the ingredients for the remoulade sauce. Then set aside.
  • For the crab cakes: In a bowl, mix together the crab, mayo, mustard, old bay, panko breadcrumbs, red onion, garlic powder, lemon juice, and scallions. Form into equal patties. Season with salt and pepper. Taste and adjust any of the seasonings as needed. Then form and shape into equal patties.
  • Heat a nonstick pan over medium heat. Once hot, add the oil and crab cakes, cook until golden and crispy on both sides, about 4 to 6 minutes per side. Set on paper towels to drain excess grease.
  • Lightly toast the rolls, then spread the remoulade inside each half. Layer with spring mix, crab cake, and tomato seasoned with salt and pepper.
  • Serve with chips and pickle.

Nutrition

Calories: 532kcal | Carbohydrates: 45g | Protein: 24g | Fat: 29g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1948mg | Potassium: 583mg | Fiber: 3g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 3mg