This sandwich is great for when you have leftover crab cakes and want to feel fancy in the morning.
You would think living in South Carolina would give you access to good seafood, but it’s actually not as prevalent as you would think and also very expensive. I used claw crab instead of lump crab in this because I don’t have a million dollars, but I think it still tasted pretty good.
Recipe: makes 8-10 crab cakes
- 1 lb crab meat
- 1 stalk celery, finely chopped
- 1/4 cup mayo
- 2 Tbsp dijon mustard
- 1 egg
- 1/2 tsp Old Bay seasoning
- 1/4 cup bread crumbs
- squeeze of lemon juice
- butter & paprika
To make crab cakes, mix everything in a bowl (but gently fold in the crab) and form into little patties. Brush some melted butter and paprika on top. Bake in an 400 degree oven for 20 minutes or until the tops are golden.
Assemble on soft buns with optional goodies like egg, avocado, tomato, etc.