CRAB CAKE SANDWICH RECIPE
This Crab Cake Sandwich is packed with crispy, golden-brown crab cakes made from sweet lump crab meat, seasoned with fresh herbs, spices, and just enough breadcrumbs to keep them tender and flavorful. Served on a soft toasted bun with crisp lettuce, juicy tomato, and a creamy homemade sauce, every bite is rich, fresh, and satisfying. It's an easy restaurant-style meal that's perfect for lunch, dinner, or a special weekend treat. Whether you're using fresh or canned crab meat, this simple recipe delivers delicious seafood flavor with minimal effort.
Equipment
- Large mixing bowl
- Measuring cups and measuring spoons
- Cutting board
- Sharp knife
- Spatula
- Small mixing bowl
- Whisk or spoon
- Paper towels
- Plate or wire cooling rack
Ingredients
- For the Crab Cakes
- 1 pound 450 g lump crab meat, picked over for shells
- ½ cup panko breadcrumbs
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 green onions finely sliced
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil or butter for fryingFor the Sandwiches
For the buns -4 brioche buns or potato buns, lightly toasted
- 4 lettuce leaves
- 1 large tomato sliced
- 8 –12 dill pickle slices
- 4 slices red onion optional
Instructions
- Step 1: Prepare the Crab Cake Mixture
- In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, onion powder, paprika, salt, black pepper, chopped parsley, and sliced green onions until well combined.
- Gently fold in the lump crab meat, being careful not to break it up too much. Sprinkle in the panko breadcrumbs and lightly mix until everything is just combined. The mixture should hold together without becoming dense.
- Step 2: Shape the Crab Cakes
- Divide the mixture into 4 equal portions and gently shape each into a thick patty about 1 inch thick. Place the patties on a plate and refrigerate for 20 to 30 minutes. Chilling helps them firm up, making them much easier to cook without falling apart.
- Step 3: Make the Sandwich Sauce
- While the crab cakes are chilling, stir together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, hot sauce (if using), and chopped parsley in a small bowl. Mix until smooth and creamy, then refrigerate until you're ready to assemble the sandwiches.
- Step 4: Cook the Crab Cakes
- Heat the olive oil or butter in a large nonstick or cast-iron skillet over medium heat. Once the oil is hot, carefully add the crab cakes.
- Cook for 4 to 5 minutes on the first side until beautifully golden brown. Flip them gently with a spatula and cook for another 4 to 5 minutes, or until both sides are crisp and the centers are heated through. Avoid flipping them more than once so they stay intact.
- Transfer the cooked crab cakes to a plate lined with paper towels and let them rest for a couple of minutes.
- Step 5: Toast the Buns
- While the crab cakes are resting, lightly toast the brioche or potato buns in a dry skillet or under the broiler for 1 to 2 minutes. Toasting gives the buns extra flavor and helps keep them from becoming soggy.
- Step 6: Assemble the Sandwiches
- Spread a generous layer of the creamy sauce on both halves of each toasted bun. Place a lettuce leaf on the bottom bun, followed by a crispy crab cake. Add tomato slices, red onion if using, and dill pickle slices. Finish with the top bun.
- Step 7: Serve and Enjoy
- Serve the crab cake sandwiches immediately while they're hot and crispy. Pair them with French fries, sweet potato fries, coleslaw, potato chips, roasted vegetables, or a fresh green salad for a complete and satisfying meal. Garnish with fresh parsley and lemon wedges for an extra burst of fresh flavor.