Crab Cake Bunwiches
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Crab Cake Bunwiches
- 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.