The Crab Cake Guy

CRAB CAKE SANDWICHES WITH CAPER MAYONNAISE
courtesy Ladies’ Home Journal

Ingredients
2 slices firm white bread
1/3 cup mayonnaise
1/4 cup finely chopped red sweet pepper
2 tablespoons finely chopped green onions
1 tablespoon fresh lemon juice
1 large egg
1 tablespoon chopped fresh parsley
1 tablespoon grainy mustard
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 pound cooked fresh lump or jumbo crabmeat or 1 16-ounce can refrigerated, pasteurized lump crabmeat, flaked and cartilage removed
1/4 cup mayonnaise
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 teaspoon capers, chopped
1/8 teaspoon salt
1/2 cup plain dry breadcrumbs
2 tablespoons olive oil, divided
6 soft rolls, split and lightly toasted
6 slices tomato

Directions

1. Pulse bread in food processor to fine crumbs. Whisk together the 1/3 cup mayonnaise, red sweet pepper, green onion, 1 tablespoon lemon juice, egg, parsley, mustard, 1/2 teaspoon salt and the ground red pepper in a medium bowl.

2. Gently fold in crab, then the fresh crumbs. Cover with plastic wrap and refrigerate 2 hours, until cold.
Meanwhile for caper mayonnaise, combine the 1/4 cup mayonnaise, 1 teaspoon lemon juice, capers, and 1/8 teaspoon salt in a small bowl. Cover and refrigerate up to 24 hours.

3. Spread dry breadcrumbs in a 9-inch pie plate. Lightly pack a level 1/2-cup measure with crab mixture and drop onto breadcrumbs; press lightly and gently turn to coat all sides and shape into a 3×1-inch-thick cake. Place on a cookie sheet. Repeat to form 6 cakes total.

4. Heat oven to 350 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 3 crab cakes and cook 2 minutes per side, until browned and crisp.

5. Transfer to a cookie sheet. Wipe out skillet. Repeat with remaining 1 tablespoon oil and crab cakes. Bake crab cakes 8 to 9 minutes (12 to 14 minutes, if refrigerated), until heated through.

6. Spread roll tops with caper mayonnaise. Arrange crab cakes on roll bottoms; top with tomato and roll tops. Makes 6 sandwiches.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Cooks.com - Crab Cake Recipes
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso