Juicy Crab Cake Sandwiches Recipe: A Seaside Delight

Crafting delectable crab cake sandwiches brings pure culinary joy to weekend gatherings.

Soft, golden patties nestled between fresh brioche rolls create a mouthwatering experience.

Delicate crab meat mingles with zesty seasonings, promising an unforgettable bite.

Summer picnics deserve something extraordinary that sparks conversation and delight.

Maryland’s coastal traditions shine through each carefully assembled sandwich.

Crisp accompaniments and homemade sauces elevate this classic dish beyond expectations.

Dive into this recipe and watch everyone request seconds.

Flavor Twists For Crab Cake Sandwiches

• Gluten-Free Crab Cakes: Replace cracker crumbs with gluten-free breadcrumbs or almond flour for a celiac-friendly version that maintains the crispy texture.
• Salmon Cake Alternative: Swap crab meat with fresh salmon for a different seafood experience, keeping the same seasoning and cooking method.
• Vegetarian Adaptation: Use jackfruit or hearts of palm as a plant-based substitute for crab, mixed with similar herbs and spices to mimic the original recipe's flavor profile.
• Low-Carb Option: Skip the brioche bun and serve crab cakes over a fresh mixed green salad, using lettuce wraps as an alternative to traditional bread.

Suggested Sides For Crab Cake Sandwiches

• Beachside Picnic Delight: Pack these crab cake sandwiches in a cooler for a stunning seaside lunch with fresh fruit and crisp white wine.
• Elegant Brunch Centerpiece: Serve alongside a light mixed green salad and garnish with extra fresh herbs for a sophisticated weekend gathering.
• Cocktail Party Favorite: Cut sandwiches into smaller slider-sized portions for an impressive appetizer that guests can easily enjoy while mingling.
• Summer Dinner Companion: Pair with grilled corn on the cob and a zesty cucumber slaw for a complete seasonal meal that celebrates fresh coastal flavors.

Proper Storage For Crab Cake Sandwiches

• Store leftover crab cakes in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for up to 2-3 days.
• Wrap individual crab cakes tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Preheat oven to 350°F. Place crab cakes on a baking sheet lined with parchment paper. Warm for 10-12 minutes, flipping halfway through to ensure even heating and maintain crispiness.

FAQs

• How do I prevent my crab cakes from falling apart?

The key is to be gentle when mixing and forming patties. Use a light touch when folding ingredients, avoid overmixing, and refrigerate the mixture before cooking to help the cakes hold their shape.

• Can I use canned crab meat instead of fresh?

Yes, you can use canned crab meat, but fresh or lump crab meat will give you the best flavor and texture. If using canned, drain it well and pick out any shell pieces.

• What if I don't have Old Bay seasoning?

You can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne to create a similar flavor profile. If you don’t have those exact spices, use a seafood or Cajun seasoning blend.

Crab Cake Sandwiches Reasons To Enjoy

• Create Flavor-Packed Seafood Delight: A restaurant-quality sandwich that brings gourmet taste right to your kitchen.
• Minimal Prep, Maximum Enjoyment: Simple steps and straightforward ingredients make this recipe accessible for home cooks of all skill levels.
• Master Texture Balance: Crispy golden exterior meets tender, delicate crab meat for an incredible mouthfeel that impresses every bite.
• Perfect Party Showstopper: Elegant enough for special gatherings yet easy enough for casual weekend meals, these sandwiches guarantee guest compliments.

Ingredients For Crab Cake Sandwiches

• Crab Meat: Fresh and delicate protein that forms the core of the crab cake sandwich.

• Mayonnaise, Egg: Ingredients that help bind the crab cake mixture together.
• Shallot, Tarragon, Chives: Fresh herbs and aromatics that add depth and complexity to the crab cake flavor.
• Hot Sauce, Lemon Zest, Old Bay: Seasonings that provide a zesty and spicy kick to the crab cake mixture.

• Crackers: Crushed crackers that create a crispy exterior for the crab cakes.
• Brioche Buns, Butter Lettuce, Tomato: Classic sandwich components that complement the crab cake.
• Salt, Pepper: Basic seasonings to enhance overall taste.

• Oil, Butter: Fats used for frying the crab cakes to achieve a golden brown exterior.
• Lemon Wedges: Fresh citrus to brighten the flavor of the crab cakes.
• Remoulade Sauce Ingredients: Creamy condiment that adds richness and tang to the sandwich.

Step-By-Step Crab Cake Sandwiches Instructions

Step 1: Whip Up Zesty Remoulade

Combine all remoulade ingredients in a mixing bowl.

Stir thoroughly until well blended.

Season with salt and pepper to your liking.

Transfer to an airtight container and refrigerate to let flavors mingle and intensify.

Step 2: Crush Crispy Cracker Base

• Crush inside a Ziplock bag with a rolling pin
• Pulse in a food processor

Aim for fine, slightly irregular crumbs for texture.

Step 3: Create Crab Cake Mixture

• Mayonnaise
• Egg
• Shallot
• Tarragon
• Chives
• Hot sauce
• Lemon zest
• Old Bay seasoning

• Crab meat
• Cracker crumbs
• Salt
• Pepper

Mix carefully to preserve crab chunks.

Refrigerate mixture for 15 minutes to firm up.

Step 4: Shape Perfect Patties

Divide crab mixture into 4 equal portions.

Form into 4-inch diameter patties.

Place on a parchment-lined baking sheet.

Chill in refrigerator for 30 minutes to 1 hour to help patties hold shape.

Step 5: Sizzle Golden Crab Cakes

Heat a medium nonstick skillet over medium heat.

Add oil and butter.

Once butter becomes foamy, carefully place 2-3 crab cakes in pan.

Avoid overcrowding.

Fry 2-4 minutes per side until golden brown.

Use a fish spatula to flip gently.

After browning both sides, transfer to a plate.

Squeeze fresh lemon wedges over top.

Step 6: Build Delectable Sandwiches

Layer warm crab cakes on toasted brioche buns.

• Remoulade sauce
• Butter lettuce
• Sliced tomato

Serve with extra remoulade and lemon wedges on the side.

Tips For Crab Cake Sandwiches Success

• Make the remoulade sauce a day in advance to let the flavors meld and intensify, giving your sandwich a more complex taste profile.
• Fold ingredients gently when mixing to prevent breaking up the crab meat, which helps maintain those delightful chunky textures in your cakes.
• Refrigerate crab cake mixture and formed patties before cooking to help them hold together and develop a crispy exterior when frying.
• Use medium heat and don't overcrowd the pan to ensure each crab cake gets a beautiful golden-brown crust without becoming greasy.

Crab Cake Sandwiches Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

• Total Time: 1 hour 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy crab cake sandwiches deliver coastal charm on a plate, blending Maryland’s seafood tradition with irresistible texture. Layers of succulent crab, zesty remoulade, and buttery toasted buns create a mouthwatering experience that calls you to savor summer’s delicious memories.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) jumbo lump crab meat

Crab Cake Ingredients:

• 2/3 cup Ritz cracker crumbs
• 1 egg
• 1/4 cup mayonnaise
• 1/2 small shallot
• 1 tablespoon minced fresh tarragon leaves
• 2 tablespoons minced chives
• 2 teaspoons hot sauce
• 1 teaspoon lemon zest
• 1 1/2 teaspoons old bay seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Cooking and Accompaniment Ingredients:

• 2 tablespoons neutral oil
• 2 tablespoons unsalted butter
• 3/4 cup mayonnaise
• 1/2 small shallot
• 3 tablespoons finely minced cornichons or gherkins
• 1 tablespoon whole grain mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon old bay seasoning
• 1 tablespoon minced fresh tarragon leaves
• 1 tablespoon minced fresh chives
• 4 brioche buns
• 1 ripe tomato
• 4–8 butter lettuce leaves
• lemon wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the remoulade sauce ahead of time for enhanced flavor development. Blend all ingredients thoroughly in a mixing bowl, seasoning with salt and pepper. Refrigerate in a sealed container until serving.
2. Create fine cracker crumbs by crushing in a sealed bag or pulsing in a food processor. Texture can be slightly uneven.
3. Craft the crab cake mixture by whisking mayonnaise, egg, shallot, tarragon, chives, hot sauce, lemon zest, and old bay until smooth. Gently fold in crab meat and cracker crumbs, taking care not to break up the delicate crab pieces. Chill mixture for 15 minutes to set.
4. Shape the chilled mixture into 4 uniform patties, approximately 4 inches in diameter. Arrange on a parchment-lined baking sheet and refrigerate for 30-60 minutes to firm up.
5. Heat a nonstick skillet to medium temperature. Add oil and butter, waiting until butter becomes foamy. Carefully place 2-3 crab cakes in the pan, avoiding overcrowding. Fry for 2-4 minutes per side until golden brown, using a fish spatula to flip gently. Once crisp, transfer to a plate and squeeze fresh lemon over the top.
6. Construct sandwiches by layering warm crab cakes on toasted brioche buns. Top with remoulade, butter lettuce, and tomato slices. Serve with additional remoulade and lemon wedges on the side.

Notes

• Make the remoulade sauce ahead of time to let flavors meld and intensify, creating a more complex and delicious condiment.
• Crush crackers unevenly for varied texture, allowing some larger bits to add crunch and interesting mouthfeel to the crab cakes.
• Handle crab meat delicately when combining ingredients to preserve large, tender chunks and prevent breaking up the delicate seafood.
• Refrigerate crab cake mixture and formed patties to help them hold together during cooking, ensuring a crispy exterior and moist interior.

• Prep Time: 1 hour 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 455 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.3 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Protein: 25 g
• Cholesterol: 120 mg