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Crab Cake Sandwich with Old Bay Slaw

This pan-fried dish pairs crab meat with Old Bay seasoning, mayonnaise and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
32 g Carbohydrates
36 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 176g crab meat (picked over for shells) 176 kcal
  • 1.89 tbsp (15g) mayonnaise 102 kcal
  • 1.26 tsp (3g) Dijon mustard 2 kcal
  • 1.26 tsp (3g) Old Bay seasoning 9 kcal
  • 63g egg 90 kcal
  • 31g panko breadcrumbs 122 kcal
  • 2.52 tsp (13g) neutral oil (for pan-frying) 115 kcal
  • 1g potato hamburger bun 1 kcal
  • 113g green cabbage (thinly shredded) 28 kcal
  • 2.52 tsp (13g) lemon juice 4 kcal
  • 0.31 tsp (1g) kosher salt 0 kcal
  • 0.31 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. crab meat (picked over for shells)mayonnaiseDijon mustardOld Bay seasoningeggpanko breadcrumbs
    Mix crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, egg, and panko in a bowl; gently fold to keep some crab chunks.
  2. Form the mixture into 2 small patties and chill 10 minutes if you have time for better handling.
  3. crab meat (picked over for shells)neutral oil (for pan-frying)
    Heat oil in a nonstick skillet over medium heat. Cook crab cakes 3 to 4 minutes per side until deeply golden and heated through.
  4. green cabbage (thinly shredded)lemon juicekosher saltblack pepper
    In a bowl, toss cabbage with lemon juice and a pinch of salt and pepper.
  5. potato hamburger bun
    Toast the bun in the skillet for 30 to 60 seconds if desired.
  6. crab meat (picked over for shells)
    Assemble the sandwich with slaw and crab cakes; serve immediately.

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