Golden, succulent crab cakes wrapped in a buttery brioche bun, topped with crisp lettuce, fresh tomato, and a creamy tartar sauce or rich remoulade sauce.
If you love crab cakes, this sandwich will win your heart. It’s a tasty and satisfying way to enjoy seafood , especially when paired with homemade sauces and toasted bread. I love this recipe because it delivers the distinctive Maryland-style flavor with just a few ingredients and minimal prep time.
Serve with: baked fries, spicy coleslaw, or even pickles for crunch!
Necessary ingredients and utensils
Scroll to the bottom for the full printable recipe card.
You’ll also find step-by-step instructions, cooking tips, and pro storage tips to help you make the best crab cake sandwich ever.
For the crab cakes:
- 450g giant crab meat (shell removed)
- 1 large egg
- 2 tablespoons of real mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- ¼ cup crushed crackers (or breadcrumbs)
- Salt and black pepper to taste
- 2 tablespoons of butter
- 2 tablespoons vegetable oil or olive oil
For the sandwich:
- 4 brioche buns (or potato rolls), lightly toasted
- 4 leaves of crisp lettuce (Romaine, American or Iceberg)
- 4 slices of fresh tomato
- ¼ cup tartar sauce or remoulade sauce (store-bought or homemade)
- 1 tablespoon of butter (for toasting the bread)
- Lemon slices for serving
Utensils:
- Large bowl
- Measuring cups and spoons
- Large nonstick frying pan
- Fish spatula (or any wide spatula)
- Cutting board and knife
- Plate or baking sheet to cool the burgers
How to Make the Perfect Crab Cake Sandwich
Step 1: Mix the crab cake ingredients
In a large bowl, gently combine the crabmeat, egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, crushed crackers, Old Bay seasoning, salt, and pepper. Be careful not to overmix—the lump crabmeat should remain intact for the perfect texture.
Step 2: Shape and cool the burgers
Divide the mixture into 4 equal portions and shape each burger into 1-inch (2.5 cm) thick balls. Place on a plate, cover, and refrigerate for at least 30 minutes to firm up. Refrigerating helps the burgers maintain their shape during cooking.
Step 3: Fry in the pan until golden brown
Heat the butter and vegetable oil in a skillet over medium heat. Once hot, add the crab cakes and sear for 3 to 4 minutes on each side, until golden brown and cooked through. Carefully remove and set aside.
Step 4: Toast the breads
In the same skillet, melt 1 tablespoon of butter and toast the cut sides of the brioche buns until golden brown, about 1 to 2 minutes. Toasting helps set sauces and adds extra flavor.
Step 5: Assemble the sandwich
Spread tartar sauce or remoulade on the bottom half of each bun. Top with lettuce, tomato, and a warm crab cake. Add more sauce, if desired, and top with the top bun. Serve with lemon wedges and a side of fries or coleslaw!
Storage and preparation tips
Preparation:
- You can prepare and shape the crab cakes up to 24 hours in advance. Store them in an airtight container in the refrigerator.
Storage of leftovers:
- Let the baked crab cakes cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Keep the rolls and fillings separate.
Freezing Tips:
- Uncooked burgers: Freeze on a baking sheet until firm, then store in a plastic bag with wax paper between the layers. Freeze for up to 2 months.
- Cooked burgers: Wrap individually and freeze for up to 1 month.
Reheating:
Heat the crab cakes in a 350°F (175°C) oven for 10 to 15 minutes, or in a skillet with a little butter. Microwave only if necessary (they may get soggy).
Top Tips for a Successful Crab Cake Sandwich
- Use quality crab meat. It makes a big difference in flavor and texture.
- Don’t skip the cooling step. This helps the burgers hold together during cooking.
- Use a hot pan. This helps create that irresistible golden crust.
- Be bold with the sauce. A spicy remoulade sauce or a tangy tartar sauce will take this sandwich to the next level.
Revenue Variations
Swap the tartar for a spicy remoulade sauce—Creole mustard, hot sauce, pickles, and mayonnaise.
Add some hot sauce to your crab cake mix for a special touch.
Use whole grain mustard instead of Dijon mustard for a more intense flavor.
