Crispy Crab Cake Sandwich
|Red bell peppers||3 Tablespoon, diced|
|Green onion||1 , finely chopped|
|Crab claw meat||1 Cup (16 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Seasoning blend||To Taste (mix of Old bay and TOny's)|
|Black pepper powder||To Taste|
|Oil||4 Tablespoon (For Frying)|
|Tomato slice||1 Large|
|Mayonnaise||1 Tablespoon (For The Bread)|
In a pan , saute the bell peppers and onion in oil for a few minutes to soften. Turn off the heat and keep aside.
In a large mixing bowl, add the crab claw meat. Remove the shells, if any and break up the lumps. Add the bread crumbs, sprinkle the old bay, Tonys and black pepper powder. Mix in the mustard, mayonnaise and a craked egg. Lastly add the softened bell peppers and onion. Gently mix all the ingredients.
Shape into 2 big round cakes. Place on a plate, cover with a foil and put in the refrigerator for about 30-40 minutes.
In the pan, fry each cake in the oil until evenly brown on both the sides. Remove prom the pan. Place on the sliced mayonnaise spread bread and tomato to make a sandwich.
Calories 587 Calories from Fat 360
% Daily Value*
Total Fat 41 g62.5%
Saturated Fat 5.6 g28%
Trans Fat 0 g
Cholesterol 248.7 mg82.9%
Sodium 764.2 mg31.8%
Total Carbohydrates 25 g8.4%
Dietary Fiber 3.3 g13.1%
Sugars 4.5 g
Protein 31 g62.7%
Vitamin A 36.8% Vitamin C 72.1%
Calcium 21.1% Iron 38.2%
*Based on a 2000 Calorie diet