Crabcake Sandwiches

Growing up in Maryland, there was usually always some version of a crabcake sandwich on most menus. Even if the sandwich was just a crabcake sandwiched between two Saltine crackers. Whenever we went out, I usually ended up ordering one. Now when I moved to Texas, I got so many great new foods...queso, brisket, fresh tortillas...but I lost my beloved crabcake sandwich. They just don't exist on restaurant menus down here. You may find a crabcake appetizer, but generally they are just not good. It is a shame, since Texas blue crab is acutally quite delicious. Luckily, I can make my own perfect version of the crabcake sandwich here at home. I prefer to fry the crabcake for a sandwich instead of broiling it since it holds up better on the sandwich that way. Now if I could only get my hands on some homegrown tomatoes in Texas. The ones in my mom's garden aren't doing so hot. Feel free to add lettuce to the sandwich, but I leave it off because it makes the sandwich too slippery to eat.

Crabcake Sandwiches

½ cup mayo
1 tablespoon lemon juice
1 tablespoon pickle relish
1 tablespoon capers, minced
1 teaspoon Sriracha

1 egg
1 tablespoon mayonnaise
2 teaspoons minced parsley
1 ½ teaspoons fresh lemon juice
Old Bay to taste (I use about 1 tablespoon)
½ pound crabmeat
½ cup crushed saltines
1 tablespoon vegetable oil

4 sandwich buns
1 large tomato, sliced

Make the tartar sauce by stirring together the mayonnaise, lemon juice, relish, capers and Sriracha. Refrigerate until ready to serve.

Mix together the egg, mayonnaise, parsley, lemon juice and Old Bay. Add crab and crackers and stir gently to combine. Form into four patties and refrigerate for at least 30 minutes. Heat the oil in a saute pan over medium-high heat. Fry the crabcakes, about a minute or two per side until golden brown.

Serve on sandwich buns with sliced tomato and tartar sauce.

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