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Crab Sandwiches with Horseradish Sauce

Here's a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. —Margaret Lowenberg, Kingman, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 10 saltines, crushed
  • 2 egg whites, lightly beaten
  • 2 tablespoons Dijon-mayonnaise blend
  • 1 green onion, chopped
  • 4 drops hot pepper sauce
  • 2 cups lump crabmeat, drained
  • 1/3 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 teaspoon lemon juice
  • 4 sandwich buns, split
  • 4 lettuce leaves
  • 4 slices tomato

Directions

  • In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown.
  • Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce.
Nutrition Facts
1 each: 404 calories, 10g fat (4g saturated fat), 102mg cholesterol, 1046mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 32g protein.
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