There are several ways to prepare a great crab cake sandwich in America, including sautéed, baked, grilled, deep-fried, or broiled. In general, you can use the meat from any species of crab, but the blue crab as the traditional choice is the best-tasting.
Usually it is made of crab meat, eggs, mayonnaise, and mustard, as well as seasonings in breadcrumbs.
There is no specific size for a crab cake sandwich, it depends on your preference. It can be made in little cookie sizes for brunch or, in large burger sizes for the main course.
A great source of high protein, vitamins, and minerals, this sea food is great for the nervous system, athletes, and diabetics. Moreover, it is a rich source of calcium, B vitamins, and iron.
Heat a flat frying pan over medium heat.
In a large bowl, combine crabmeat, bread crumbs, parsley, salt, and pepper.
In another bowl, beat the egg, 3 tablespoons mayonnaise, hot sauce, and mustard. Then, add to the other ingredients and mix well until well incorporated. Form the mixture into 4 equal patties and place on a lightly greased frying pan.
Grill the patties on the hot frying pan for 10 to 15 minutes, until lightly brown and cooked through.
Add the desired amount of Kalleh dairy butter to both halves of the sandwich bun and toast until the buns are golden brown, about 1 minute.
Then, spoon 1 tablespoon of mayonnaise on top of the sandwich buns, add lettuce, tomato, and the fried crab cake. Serve your crab cake sandwiches immediately.
Pickled red cabbage is a popular filling for crab cake sandwiches. You should first put the red cabbage in a plastic container and set it aside before preparing the pickled red cabbage. In a small saucepan, combine the rice vinegar, white vinegar, sugar, red chili flakes, garlic, and 1 cup of water, then simmer over medium heat. Cover the cabbage with the mixture and let it sit for 24 hours in the refrigerator. Drain the cabbage after 24 hours and use it for any kind of sandwich. You can also store it in the refrigerator for up to three days.
If your mixture doesn’t shape well and falls apart, you can add a little flour. Don’t add too much flour, because too much of it would make the crab cakes tough.
Another tip to stop your crab cakes from falling apart is to let the uncooked, prepared crab cakes chill before frying. This will help them stick together without the need to add more bread crumbs and other fillers.
You can serve your crab cake sandwiches with grilled vegetables, herbed potatoes, corn salad, green, fresh salad, grilled avocado, French fries, or dip sauce.
If you want to use the oven, place the crab cakes on the baking sheet in a 350°F (175°C) oven until they reach the internal temperature of 165°F (73 °C).
For a healthier crab cake sandwich, you can substitute mayonnaise with Kalleh Greek Yogurt or sour cream.