Crab Cake Sandwich Recipe

This crab cake sandwich features a tender crab cake patty that has been perfectly pan-seared to golden-brown perfection. Tucked inside a toasted bun and layered with crisp lettuce, juicy tomato slices, and tartar sauce.

Course entree

Cuisine American

Keyword crab cake sandwich, crab cake sandwich recipes

Prep Time 15

Cook Time 8

Chill Time 30

Total Time 53

Servings people

Calories 357kcal

Author Tanya Harris

Ingredients

For the Crab Cakes

1 pound lump crab meat drained, picked over for shells
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
¼ cup finely crushed saltine crackers
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons vegetable oil

For the Sandwiches

4 brioche or potato buns lightly toasted
4 leaves of lettuce Romaine, Bibb, or Iceberg
4 tomato slices
¼ cup tartar sauce store-bought or homemade
1 tablespoon butter for toasting buns
Lemon wedges for serving

Instructions

For the Crab Cakes

In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers. Season with salt and pepper to taste. Mix carefully to maintain the lump texture of the crab meat.
Divide the mixture into 4 equal portions and shape each into a patty, about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet.

For the Sandwich

In the same skillet, melt 1 tablespoon of butter over medium heat. Toast the cut sides of the buns until golden brown, about 1-2 minutes.
Spread tartar sauce on the bottom half of each toasted bun. Add a leaf of lettuce, a tomato slice, and a crab cake. Top with the remaining bun halves.
Serve immediately with lemon wedges and extra tartar sauce on the side.

Notes

Form the crab cake patties up to 24 hours in advance. Cover and refrigerate—they’ll hold together better when cooked.
Top the sandwiches with your favorite sauce. Tartar, remoulade, or spicy mayonnaise are all great choices.

Nutrition