This recipe can stretch a pound of crabmeat to make six (or seven) Open-Faced Crab Sandwiches. These crab cakes are tasty but have more “filler” then a typical, delicate crab cake.

Instead of serving these with ketchup or tartar sauce, serve them topped with a bright red, Roasted Red Bell Pepper-Garlic Sauce. That’s a quick purée of roasted red bell peppers, garlic, mayonnaise and Tabasco sauce or red pepper flakes.

I served them on an English muffin half with arugula (or lettuce). Of course, you do not have to serve them on bread; one of these crab cakes with a nice crisp salad is good for lunch or a light meal.