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
Scale
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.
