3/4 cup Italian-seasoned breadcrumbs
1 large egg
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 pound lump crabmeat, flaked
1/3 cup fine, dry breadcrumbs
2 tablespoons butter or margarine
6 onion sandwich buns
Tartar Sauce
Commercial coleslaw
Combine first 8 ingredients; gently fold in crabmeat. Shape crab mixture into 6 patties; dredge in 1/3 cup breadcrumbs. Cover and chill 1 hour.
Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden brown. Drain on paper towels. Serve on buns with Tartar Sauce and coleslaw.
Tartar Sauce
1/4 cup sour cream
3 tablespoons mayonnaise
2 teaspoons grated lemon rind
1 tablespoon chopped fresh parsley
1 tablespoon minced green onions
1 teaspoon fresh lemon juice
1/4 teaspoon hot sauce
Stir together all ingredients in a bowl.
« Crabs
