Ingredients
1 lb. crabmeat (If you have a choice between claw and back meat, get claw. If it is frozen, thaw it overnight in the fridge before starting the recipe.)
1/4 c. low-fat mayonnaise
1 egg
c. plain bread crumbs
1 tbsp. seafood seasoning blend
1/2 tsp. dry mustard
dash Worcestershire sauce
4 to 6 hoagie rolls
Lettuce
1/2 c. low-fat mayonnaise
Juice of half a lemon
1 tbsp. sweet pickle relish
tsp. Powdered Mustard
dash Hot sauce
Preparation
Step 1Dump the crabmeat into the mixing bowl. Use your clean hands to gently separate the chunks and pick out any hard pieces of shell. Add the mayo, egg, bread crumbs, seafood seasoning, dry mustard, and Worcestershire. Mix with the rubber spatula until well combined. (Since the ingredients are similar colors, I do a little extra stirring just to be sure.)Step 2Form the crab mixture into patties by firmly pressing about 1⁄4 cup of it between your hands. You should get 12 patties (or cakes), each about 3 inches across. Arrange them on the baking sheet and chill them in the refrigerator 45 minutes. (If you are making the Remoulade recipe, start now.)Step 3For the remoulade: Stir all of the ingredients together until well blended. Chill at least 30 minutes. Since the crab cakes are salty, I didn’t add any more salt to this recipe. If you’re making it to try with a different dish, add a pinch of salt.Step 4Broil the chilled crab cakes 4 to 6 minutes, then use the oven mitts to remove the baking sheet from the oven. Carefully flip the cakes over with the metal spatula, and broil another 4 to 6 minutes. Turn off the oven.Step 5To make each sandwich, spread Remoulade on the bottom half of a hoagie roll. Top with lettuce, two or three crab cakes, more sauce, and the top of the roll.
