I know that my husband loves spicy, so these are one of his favorite lunch items. We have them a lot on the weekends when I have some time to spend in the kitchen. It’s not that they are hard or take a long time, but they are fun to make so I don’t want to rush through them. In the event there are leftovers, which isn’t often, the reheat okay in the microwave. They get a little soft but the taste is still there so I don’t mind having them again the next day at all.
You’ll feel like you’re out to lunch without ever leaving the house.
1 c Italian breadcrumbs, divided
3 Tbsp Hellmann’s mayonnaise
2 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp prepared horseradish
1/4 c McCormick’s minced onion
1 tsp salt
1 tsp ground cayenne pepper
1/2 tsp celery seed
1 lb lump crab meat, flaked
6 onion sandwich rolls
tartar sauce (optional)
1 large Eggland’s Best egg
1/2 c milk
In a large bowl, mix 1/2 c Italian-style breadcrumbs, salt, celery seed, and cayenne pepper. Stir in egg, mayonnaise, mustard, lemon juice, horseradish, and onion. Stir well.
Add crab. Stir gently until well-blended. Shape into 6 large patties.
Spread remaining 1/2 c Italian breadcrumbs on a plate. Prepare egg dip and dip each patty first into egg, then into breadcrumbs, coating well. Cover prepared patties and refrigerate for at least one hour, no longer than overnight.
Melt 2 tbsp butter in frying pan and fry patties 4-5 minutes each side. Serve on onion rolls with tartar sauce and coleslaw, if desired.
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Quick Tip: Use whatever bread you like to eat your sandwiches on.
Thank you Weekend Gourmet for this great photo.