CRAB CAKE SANDWICHES CAJAN STYLE

Cajun_Crab_Cake_Sandwich

MAKES 2 SERVINGS

  • 1 cup (8 ounces) cooked fresh or frozen crabmeat
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 6 tablespoons cracker meal
  • 2 tablespoons safflower mayonnaise
  • ½ teaspoon Cajun seasoning blend
  • 2 (1-ounce) hard rolls
  • Lettuce leaves (optional)
  • 1 tablespoon tartar sauce

 

  1. Combine the crab meat, onion, celery, 4 tablespoons of the cracker meal, the mayonnaise, and Cajun seasoning in a medium bowl; shape the mixture into 2 small patties.
  2. Place the remaining 2 tablespoons cracker meal onto a plate; add the crab patties, turning to coat evenly.
  3. Spray a nonstick skillet with nonstick spray; place over medium heat. Add the crab patties, cook, turning once, until brown on both sides.
  4. Split the rolls and layer each with the lettuce leaves (if using) and a crab cake; top with the tartar sauce and remaining roll halves.

 

Nutrition Per Serving

Serving size: (l sandwich)

360 Calories, 10g Fat, 2g Saturated Fat, 117mg Cholesterol, 653mg Sodium, 39g Carbohydrates, 2g Fiber, 28g Protein, 178mg Calcium

 

 

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