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Crab Sandwiches with Horseradish Sauce for Two

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
  • Total Time
    Prep/Total Time: 30
  • Makes
    2 servings

Ingredients

  • 5 saltines, crushed
  • 1 large 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.
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