Old Bay Crabcake Sandwich with a Chipotle Mayo
This Old Bay Crabcake Sandwich is a family favorite and lunch time winner because it's filled with delicious crab meat and little filler.
- 1/2 cup Panko break crumbs, parmesan and herb flavored
- 1/2 red pepper, roasted and diced
- 4 green onions, diced
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1 tablespoon Parsley Flakes
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 pound lump crab meat
- 1 tablespoon olive oil
For the Chipotle Mayo:
- 1 cup mayonnaise
- 2 chipotles in adobo sauce
- 1 tablespoon adobo sauce
- 1/2 of a lime, squeezed
Prepare the chipotle mayonnaise
Make the crabcakes
Mix together all the ingredients, using your hands if necessary. Shape into four large patties. Be sure to refrigerate the crabcakes for about 30 minutes before cooking. It helps to keep them together while cooking. Using a cast-iron skillet, heat 1 tablespoon of olive oil over medium heat and add the crabcakes to the pan. Fry them flipping once until golden brown on each side, for a total of about 5 to 6 minutes.
Transfer the crabcakes to your choice of sandwich rolls. Sandwich a crispy crab cake between the bun halves and top with the chipotle mayo and the toppings of your choice.