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Crab Sandwiches with Horseradish Sauce for Two Recipe

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Here’s 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

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Crab Sandwiches with Horseradish Sauce for Two Recipe

Prep/Total Time: 30

Yield: 2 Servings

20 10 30

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

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.
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.

Nutritional Facts 1 sandwich equals 349 calories, 10 g fat (4 g saturated fat), 75 mg cholesterol, 1,214 mg sodium, 45 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Crab Sandwiches with Horseradish Sauce for Two in Simple & Delicious January/February 2010

Slicing Tomatoes

The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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