Crab Cake Hoagie-
I hope everyone had a nice Easter Sunday. I thought I’d start your week off with something I really love, crab cakes. I hope you will enjoy this yummy twist for a crab cake hoagie.
What You need
1 Lb. Fresh crab meat crumbled (okay to use canned just drain well)
4 Tbsp sour cream
2 Large eggs ( lightly beaten)
2 Cups fresh breadcrumbs ( soft)
4 Tbsp fresh lemon juice
1 ½ tsp Seafood seasoning ( I use Old Bay)
1 /2 tsp Black pepper
2 Tbsp olive oil
1 Tbsp butter ( unsalted)
2 Hoagie buns
2 pieces romain lettuce
Non stick skillet
Non stick cooking spray
Tray or platter at least 12 inches in diameter
Before You Start : Note that this recipe requires chilling before cooking. Line your plate or tray with parchment paper.
Lets Make It! In a bowl combine, sour cream, bread crumbs, lemon and seafood seasoning, mix well and add the crab, combine with a fork until well blended. Divide the mixture into six equal shares. Spray the palms of your hands lightly with non stick cooking spray ( to keep from sticking) and form six crab cakes ( about 4 inch patties), place plate or tray and put in the refrigerator for about one hour to set. In a non stick skillet over medium high heat melt butter and olive oil, add the crab cakes, and cook for about 5 minutes on each side (or until golden.) Place on your favorite hoagie bun, add lettuce (pickles, tomatoes, your favorite condiments, etc.)
**Katies Tid Bits- Toast your buns for a little extra crunch, and trying adding a little avocado too.
Do you have a favorite crab cake recipe?