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Crab Cake Bunwiches (VRP 350)

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Crab Cake Bunwiches

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Crab Cake Bunwiches

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Crab Cake Bunwiches

Crab Cake Bunwiches

Crab Cake Bunwiches (VRP 350)


  • 2 (6-oz.) or 1 (12-oz) pkg. Wakefield frozen Snow Crab
  • ½ cup soft bread crumbs
  • ½ cup finely minced celery
  • 2 tablespoons finely minced onion
  • ½ cup mayonnaise
  • 1 tablespoon chili sauce
  • 1 tablespoon prepared mustard
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • Fine dry bread crumbs
  • 6 sesame seed buns, split, toasted and buttered
  • Lettuce, tomato and sweet pickle relish


Thaw Wakefield Snow Crab; drain thoroughly and chop coarsely. Toss with soft bread crumbs, celery and onion. Stir in mayonnaise, chili sauce, mustard, lemon juice, salt and pepper, chili. Shape into 6 patties, coat with fine dry bread crumbs. Brown in lightly oiled, other over medium heat about 5 minutes; turn once. Serve open face on bottom halves of buns. Arrange lettuce leaf slice of tomato and dab of pickle relish on top halves of buns. Makes 6 sandwiches.

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