If you’re craving something that’s the perfect harmony of crispy, savory, and fresh, the Crab Cake Sandwiches Recipe is absolutely the answer. These sandwiches bring together tender lump crab meat blended with a medley of simple ingredients, creating crab cakes packed with flavor and a delightful texture. Nestled inside a toasted brioche bun with crisp lettuce, juicy tomato, and a tangy tartar or remoulade sauce, this dish feels like a special occasion on a casual weekday. Whether you’re entertaining guests or treating yourself, these Crab Cake Sandwiches will steal the show every time.
Ingredients You’ll Need
To make this recipe truly shine, the ingredients are straightforward yet essential. Each one plays a key role in balancing flavor, moisture, and texture to create crab cakes that are light but satisfyingly hearty.
- 1 pound lump crab meat: The star of the show, picked over carefully for shells to ensure a smooth bite.
- ½ cup breadcrumbs (panko or regular): Provides structure and crunch, helping the crab cakes hold together perfectly.
- ¼ cup mayonnaise: Adds moisture and richness without overpowering the delicate crab flavor.
- 1 large egg: Acts as a binder to keep everything together during cooking.
- 1 tablespoon Dijon mustard: Offers a subtle tang that lifts the overall taste.
- 1 teaspoon Worcestershire sauce: Brings depth and a hint of umami.
- 1 teaspoon Old Bay seasoning: Classic and essential for that authentic seafood seasoning punch.
- 2 tablespoons finely chopped parsley: Freshness and color to brighten the patties.
- 1 green onion, finely chopped: Adds a mild onion bite and crunch.
- Juice of ½ lemon: A squeeze of brightness that cuts through richness.
- Salt and pepper to taste: To enhance all the flavors naturally.
- 2 tablespoons butter or oil for cooking: For a golden, crispy crust when frying the crab cakes.
- 4 brioche or sandwich buns, toasted: Soft, slightly sweet buns provide the perfect base.
- Lettuce leaves: Crisp and refreshing layer.
- Sliced tomato: Adds juiciness and a fresh burst of flavor.
- Tartar sauce or remoulade: Creamy and tangy, the ultimate sandwich topping that ties it all together.
How to Make Crab Cake Sandwiches Recipe
Step 1: Combine the Crab Cake Ingredients
Begin by gently mixing the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, lemon juice, salt, and pepper in a large bowl. Be careful to mix just until everything comes together to maintain the delicate texture of the crab. Overmixing can make the crab cakes dense, so handle the mixture with a light touch.
Step 2: Form the Patties and Chill
Divide the mixture into four equal portions and shape each into a firm patty. Place them in the refrigerator for about 20 to 30 minutes. This chilling step is crucial to help the crab cakes hold their shape during cooking, avoiding any unwanted crumbling.
Step 3: Cook the Crab Cakes
Heat your butter or oil in a skillet over medium heat. Once the pan is hot, carefully place the crab cakes in and cook for 4 to 5 minutes per side. The goal is to achieve a beautifully golden-brown crust while ensuring the crab cakes are cooked through but still tender inside. Avoid crowding the pan to allow even cooking and easy flipping.
Step 4: Assemble the Sandwiches
Toast your brioche or sandwich buns until just golden and warm. On the bottom half of each bun, layer a crisp leaf of lettuce and a slice of ripe tomato. Place the warm crab cake on top, then dollop with tartar sauce or remoulade for that creamy, tangy finish. Cap it with the top bun, and your delicious Crab Cake Sandwich is ready to enjoy immediately!
How to Serve Crab Cake Sandwiches Recipe
Garnishes
Don’t be shy about adding a few extra garnishes to elevate your Crab Cake Sandwiches. A squeeze of fresh lemon over the top can brighten all the flavors delightfully. Sprigs of fresh parsley or a sprinkle of extra Old Bay seasoning add a lovely pop of color and complimentary flavor. Thinly sliced pickles or red onions offer a nice tangy crunch if you’re feeling adventurous.
Side Dishes
These sandwiches pair so well with classic sides that play off their coastal vibe. Creamy coleslaw offers a cool, crisp contrast to the warm crab cakes. For a heartier option, crispy potato wedges or seasoned fries bring comfort and satisfaction. A fresh green salad with a light vinaigrette keeps the meal balanced and vibrant.
Creative Ways to Present
If you want to impress guests or just switch things up, try serving mini crab cake sliders on cocktail buns for a fun party appetizer. You can also deconstruct the sandwich on a platter, letting guests build their own with bowls of the crab cakes, lettuce, tomato slices, and sauces. Serving it alongside a chilled corn and avocado salad adds a lovely summer touch that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crab cake sandwiches, store them separately by wrapping the crab cakes in parchment paper and keeping the buns in an airtight container. This helps prevent sogginess and keeps the crab cakes as fresh as possible in the fridge for up to 2 days.
Freezing
You can freeze the cooked crab cakes before assembling the sandwiches. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag or container. They keep well frozen for up to 1 month, making them a perfect make-ahead solution for busy days.
Reheating
To reheat, thaw the crab cakes overnight in the refrigerator if frozen. Warm them gently in a skillet over medium heat with a little butter or oil to revive that golden crust. Avoid microwaving as it can make the crab cakes tough or rubbery. Toast the buns fresh for the best sandwich experience.
FAQs
Can I use canned crab meat for this Crab Cake Sandwiches Recipe?
While fresh lump crab meat is ideal for texture and flavor, high-quality canned crab meat can work in a pinch. Just be sure to drain it well and pick through for any shells before mixing.
How spicy are these crab cakes?
This recipe has a mild, classic seafood seasoning profile thanks to the Old Bay seasoning and Worcestershire sauce. If you want more heat, add a pinch of cayenne or a dash of hot sauce to the mixture.
Can I bake the crab cakes instead of frying?
Yes, baking is a great alternative for a lighter version. Place the patties on a greased baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden and cooked through.
What’s the best sauce to use for these sandwiches?
Tartar sauce and remoulade are classic choices that complement crab cakes beautifully. You can also experiment with aioli, lemon garlic mayo, or even a spicy sriracha mayo for different flavor profiles.
Can I prepare the crab cake mixture in advance?
Absolutely! You can mix the crab cake ingredients and shape the patties a day ahead. Keep them wrapped and chilled, then cook just before serving for the freshest taste and texture.
Final Thoughts
There’s something truly special about the combination of tender crab meat, crispy golden crust, and fresh sandwich fixings in this Crab Cake Sandwiches Recipe. It’s a fantastic way to bring a little coastal magic to your dining table without any fuss. I hope you give this recipe a try—it’s guaranteed to become a beloved favorite whether served at a family dinner or a casual weekend lunch!
Print
Crab Cake Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus 20–30 minutes chill time)
- Yield: 4 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Deliciously crispy crab cake sandwiches made with lump crab meat mixed with flavorful seasonings, lightly pan-fried to golden perfection and served on toasted brioche buns with fresh lettuce, tomato, and tangy tartar sauce. This American-style main course is perfect for a satisfying lunch or summer meal.
Ingredients
For the crab cakes:
- 1 pound lump crab meat, picked over for shells
- ½ cup breadcrumbs (panko or regular)
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons finely chopped parsley
- 1 green onion, finely chopped
- Juice of ½ lemon
- Salt and pepper to taste
- 2 tablespoons butter or oil for cooking
For the sandwiches:
- 4 brioche or sandwich buns, toasted
- Lettuce leaves
- Sliced tomato
- Tartar sauce or remoulade
Instructions
- Prepare the crab cake mixture: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, lemon juice, salt, and pepper. Mix just until combined—avoid overmixing to keep the texture light.
- Form and chill the patties: Shape the crab mixture into 4 equal patties. Place them in the refrigerator for 20–30 minutes to help them set and hold their shape during cooking.
- Cook the crab cakes: Heat butter or oil in a skillet over medium heat. Cook each crab cake for 4–5 minutes per side, until they are golden brown and cooked through.
- Assemble the sandwiches: On the bottom halves of the toasted buns, layer a lettuce leaf and a slice of tomato. Place a warm crab cake on top, then add tartar sauce or remoulade. Cover with the top bun and serve immediately for best flavor.
Notes
- Chilling the patties before cooking helps them hold together better.
- For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the crab mixture.
- Serve with coleslaw or potato wedges for a complete meal.
