Crab Cake Sandwich
A quick and satisfying crab cake sandwich with a crispy breaded topping, fresh lettuce, and toasted bread. Perfect for a fast lunch or dinner.
- Total time
- 20 min
- Servings
- 1
- Calories
- 650
- Protein
- 35g
Ingredients
- 8 oz crab meat
- ½ cup breadcrumbs
- 2 tbsp mayonnaise
- 1 large egg
- 2 slice bread slices
- 2 leaf lettuce leaves
Instructions
- 1
In a bowl, mix the 8 oz crab meat, 1/4 cup breadcrumbs, 2 tbsp mayonnaise, and 1 beaten egg until just combined. Shape into 2 patties.
- 2
Coat the patties with the remaining 1/4 cup breadcrumbs, pressing gently to adhere. Heat 1 tbsp oil in a skillet over medium heat.
- 3
Cook the patties until golden brown and cooked through, about 4 minutes per side. Toast the 2 bread slices in the same skillet until lightly browned, about 1 minute per side.
- 4
Place the cooked crab cakes on the toasted bread, top with the 2 lettuce leaves, and close the sandwich. Serve warm.
Tools you’ll need
- skillet
- mixing bowl
- spatula
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