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Crab Sandwiches with Horseradish Sauce

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, Arizona

4 ServingsPrep/Total Time: 30 min.

Ingredients

10 saltines, crushed
2 egg whites, lightly beaten
2 tablespoons Dijon-mayonnaise blend
1 green onion, chopped
4 drops hot pepper sauce
2 cups lump crabmeat, drained
1/3 cup sour cream
1 tablespoon prepared horseradish
1 teaspoon lemon juice
4 sandwich buns, split
4 lettuce leaves
4 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: 4 servings.

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Crab Sandwiches with Horseradish Sauce (continued)

Nutrition Facts: 1 sandwich equals 404 calories, 10 g fat (4 g saturated fat), 102 mg cholesterol, 1,046 mg sodium, 44 g carbohydrate, 2 g fiber, 32 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.