This melt-in-your-mouth culinary masterpiece is so simple to make. Sure to be a favorite! These lump crab cake sandwiches satisfy with all the textures - soft, buttery, crispy, juicy, and zesty.
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INGREDIENTS: for 6 Full Sized Sandwiches or 8 Sliders
16 oz. Lump Crab Meat
1/2 cup Panko Bread Crumbs
1 Egg (whisked)
1/4 cup Mayonnaise
1 tsp. Mustard
1/2 Tbs. 8th Wonder Spice Blend
1 Tbs. fresh chopped Parsley
(or 1 tsp. dried Parsley)
1 Tbs. Sea Salt
4 tsp. Butter (for frying crab cakes)
Buns: 6 large or 8 sliders (toasted)
Veggies: Lettuce, Sliced Tomato, Bell Pepper
1 Lemon (sliced)
1/4 cup Tartar Sauce
In a large bowl, combine each of the wet ingredients and spices: whisked egg, mayonnaise, mustard, 8th Wonder Spice Blend, chopped parsley, and sea salt.
Add the Panko bread crumbs to the bowl, mixing until fully integrated.
Gently fold in the lump crab meat, ensuring not to overmix or break up the crab meat.
Cover the bowl of crab cake mix, and refrigerate for an hour. (By letting the crab cake mix rest, ingredients bond so patties are less likely to fall apart while cooking.)
Meanwhile, slice the sandwich toppers: lettuce, tomato, bell pepper, and lemons. Toast buns (6 buns for full sized sandwiches or 8 small buns for sliders).
After an hour, form crab cake mixture into 6-8 patties.
Using a large frying pan with melted butter, fry 3-4 crab cake patties at a time. Cook at medium heat for approximately 5 minutes per side (or until golden brown), taking care not to break the patty while flipping.
Serve crab cake on a toasted bun with lettuce, tomato, bell pepper, tartar sauce, and a lemon slice. ENJOY!
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