INGREDIENTS
6 TBS. olive oil, divided
1/2 cup minced celery
1/2 cup minced red pepper
1/2 cup minced green onion
16 ounces of lump crab meat
1 egg white
2 TBS. mayonnaise
1 TBS. Dijon mustard
1 tsp. dried parsley flakes
1/4 tsp. Creole seasonings
1 cup crushed saltine crackers
4 hoagie rolls, split, buttered and toasted
Lettuce, sliced tomatoes, sliced red onions and pickles
Spicy Crab Cake Sauce
DIRECTIONS
Heat 2 TBS. olive oil in a small skillet over medium heat.
Add celery, bell pepper and onion and cook for 5 minutes, stirring frequently.
Remove from heat; set aside to cool slightly.
In medium bowl, combine crabmeat, egg white, mayonnaise, mustard, parsley, and Creole seasonings. Stir gently to combine.
Add celery mixture and crushed crackers.
Form mixture into eight 3-inch crab cakes.
In large skillet, heat 2 TBS. olive oil.
Add crab cakes, 4 at one time and cook for 3 to 4 minutes per side until golden brow. Repeat with remaining cakes.
Spread Spicy Crab Cake Sauce (recipe below) evenly over hoagie rolls.
Top each with 2 crab cakes. Serve with lettuce, tomatoes, red onions and pickles.
