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
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
Instructions
- 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.
- Create fine cracker crumbs by crushing in a sealed bag or pulsing in a food processor. Texture can be slightly uneven.
- 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.
- 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.
- 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.
- 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