2 Slices White breab
3 T unsalted butter
Kosher Salt & Fresh Gound black pepper
1 Large Egg
2 T Mayo
1 T freshly chopped chives
1 T freshly chopped parsley
1/4 t finley grated lemon zest
1/4 t Paprika
pinch of cayenne pepper
1 LB Lump Crab meat picked over
1 1/4 Cups oyster crackers
Vegeatble oil for frying
8 hamburger buns split
bibb lettuce for serving
Crab cake sandwiches w/oyster cracker breading
To make the crab cakes: Tear the bread into very small pieces or rub between your hands to make small crumbs. Heat 1 T butter in a small non-stick skillet over medium heat. Add the bread crumbs and a pinch of salt and black pepper. Cook, stirring occasionally, until the bread crumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 T butter in the skillet; let cool slightly.
Add the egg, mayo, chives, parsley, lemon zest, paprika, cayenne, and melted butter to the bread crumb mixture; stir to combine. Add the crab meat and gently stir to combine. Line a baking sheet with parchment paper. Form the crab mixture into 2 1/2″-3″ patties; transfer to the baking sheet and refrigerate for 1 hour. Meanwhile grind the oyster crackers in a food chopper to make fine crumbs and set aside.
To make to sauce for your crab cakes sandwiches: Whisk 1/2 cup mayo w/ 1/2 t lemon zest, a pinch of cayenne, 1/4 t salt, and few grinds of fresh ground black pepper in a small bowl until smooth. Stir in 1 freshly chopped chives. Refrigerate until ready to serve.
To cook the crab cakes: Heat 1/2″ Vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster cracker crumbs turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden brown(4-5 Minutes). Adjust the heat if the crab cakes are browning too quickly. Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.