12 slices large white sandwich bread
1/4 cup egg substitute (or 1 egg), beaten
4 crab cakes (12–16 oz)
1/4 cup clarified butter (or canola oil)
1/2 cup sriracha mayonnaise
2 tablespoons toasted sesame seeds (optional)
1/4 cup presliced green onions


  1. Remove crust from bread. Flatten each bread slice to 1/8-inch thick using a rolling pin. Brush beaten egg onto each bread slice; place 2 tablespoons crab cake on lower half of each slice and roll up to seal edges (wash hands).
  2. Preheat large sauté pan with clarified butter on medium-high 4–5 minutes. Place crab rolls in butter (in batches) and cook 4–5 minutes, turning occasionally, or until golden brown. Place on paper towel-lined plate to drain. Drizzle with mayonnaise; sprinkle with sesame seeds and green onions. Serve.
CapMel Staff
CapMel Staff

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