Golden, juicy crab cakes tucked inside a buttery brioche bun, stacked with crisp lettuce, fresh tomato, and slathered in creamy tartar or bold remoulade sauce.
If you love crab cakes, this sandwich will steal your heart. It’s a flavorful, satisfying way to enjoy seafood—especially when paired with homemade sauces and toasted buns. I love this recipe because it brings bold Maryland-style flavor with just a handful of ingredients and minimal prep time.
Serve it with: a side of baked fries, tangy coleslaw, or even pickles for crunch!
🧾 Ingredients & Tools You’ll Need
Scroll to the bottom for the full printable recipe card.
You’ll also find step-by-step instructions, cooking tips, and pro-level storage tips to help you make the best crab cake sandwich every time.
For the Crab Cakes:
- 1 lb jumbo lump crab meat (picked over for shells)
- 1 large egg
- 2 tbsp real mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- ¼ cup finely crushed saltine crackers (or breadcrumbs)
- Salt and black pepper to taste
- 2 tbsp butter
- 2 tbsp vegetable oil or olive oil
For the Sandwich:
- 4 brioche buns (or potato rolls), lightly toasted
- 4 leaves crisp lettuce (Romaine, Bibb, or Iceberg)
- 4 slices fresh tomato
- ¼ cup tartar sauce or remoulade sauce (store-bought or homemade)
- 1 tbsp butter (for toasting buns)
- Lemon wedges for serving
Tools:
- Large mixing bowl
- Measuring cups & spoons
- Large nonstick skillet
- Fish spatula (or any wide spatula)
- Cutting board & knife
- Plate or baking tray for chilling patties
👨🍳 How to Make the Perfect Crab Cake Sandwich
Step 1: Mix the Crab Cake Ingredients
In a large bowl, gently combine crab meat, egg, mayonnaise, mustard, Worcestershire, lemon juice, crushed crackers, Old Bay seasoning, salt, and pepper. Be careful not to overmix — you want the lump crab meat to remain intact for that perfect texture.
Step 2: Shape & Chill the Patties
Divide the mixture into 4 equal portions and form each into a patty about 1 inch thick. Place on a plate, cover, and refrigerate for at least 30 minutes to help the patties firm up. Chilling helps them hold their shape during cooking.
Step 3: Pan-Sear to Golden Brown
Heat butter and vegetable oil in a skillet over medium heat. Once hot, add the crab cakes and sear for 3–4 minutes per side until beautifully golden brown and cooked through. Gently remove and set aside.
Step 4: Toast the Buns
In the same skillet, melt 1 tbsp butter and toast the cut sides of the brioche buns until golden, about 1–2 minutes. Toasting helps hold the sauces and adds extra flavor.
Step 5: Assemble the Sandwich
Spread tartar or remoulade sauce on the bottom half of each bun. Top with lettuce, tomato, and a warm crab cake. Add extra sauce if desired, and cap with the top bun. Serve with lemon wedges and a side of fries or coleslaw!
🥶 Storage & Make-Ahead Tips
Make Ahead:
You can prep and shape the crab cake patties up to 24 hours in advance. Store them in an airtight container in the fridge.
Storing Leftovers:
Cool cooked crab cakes completely. Store in an airtight container in the refrigerator for up to 3 days. Keep buns and toppings separate.
Freezing Tips:
- Uncooked patties: Freeze on a tray until firm, then store in a freezer-safe bag with parchment between layers. Freeze for up to 2 months.
- Cooked patties: Wrap individually and freeze for up to 1 month.
Reheating:
Warm crab cakes in a 350°F oven for 10–15 minutes or in a skillet with a little butter. Microwave only if needed (they can get soggy).
Top Tips for Crab Cake Sandwich Success
- Use quality lump crab meat. It makes a huge difference in flavor and texture.
- Don’t skip the chill step. It helps the patties stay together while cooking.
- Use a hot skillet. This helps form that irresistible golden crust.
- Go bold with the sauce. A spicy remoulade or tangy tartar takes this sandwich to the next level.
🧪 Recipe Variations
- Swap tartar for a spicy remoulade sauce—Creole mustard, hot sauce, pickles, and mayo.
- Add a dash of hot sauce to your crab cake mix for a kick.
- Use whole grain mustard in place of Dijon for deeper flavor.
Crab Cake Sandwich
Serves: 4 | Prep: 15 min | Cook: 8 min | Chill: 30 min | Total: ~53 min
