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Crab Cake Italian Sandwich 

Prep Time 30 minutes
Servings 4 people

Ingredients

Dressing:

  • 1/4 cup balsamic dressing
  • 1 teaspoon dried Italian seasoning
  • Pinch of paprika or crushed red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Crab Cake:

  • 2 each Cameron’s 4oz Jumbo Lump Crab Cakes divided into 6 equal portions
  • 2 tablespoons butter

Hoagies:

  • 2 each 12-inch hoagie rolls semi-split
  • 6 thin slices sharp provolone or deli-style provolone cheese
  • 6 mini crab cakes cooked
  • 1 cup shredded lettuce
  • 1 medium tomato sliced
  • 1/4 cup red onion peeled and thinly sliced
  • 1/4 cup peperoncini sliced
  • 2-4 tablespoons hoagie dressing

Instructions

Make the dressing

  1. Place all of the ingredients in a sealable container or glass jar. Vigorously shake the jar to combine the ingredients and set aside until ready to use.

Cook the crab cakes

  1. Heat a non-stick pan over medium heat and butter the surface. Take the crab cake mixture out of the container, divide into 6 equal portions, and shape those portions like a hockey puck. Cook the crab cakes until both sides are a nice golden brown color, about 3-6 min. Remove from the skillet and set aside on a paper towel until ready to assemble the sandwiches.

Assemble the sandwich

  1. Place hoagie rolls on a clean work surface and open them up, almost like a book. Fill the rolls with cheese, crab cakes (3 per roll), lettuce, tomato, onions, and peppers. Then, drizzle the entire works with some of the hoagie dressing. Secure (if necessary) with a toothpick before slicing in half and serving.