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Crab Sandwiches with Horseradish Sauce

 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.


  • 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


  • 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)

Nutritional 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.