Jump to Recipe Print RecipeNothing quite says summer like a fresh crab cake sandwich! As soon as the warm weather hits, I find myself craving these Maryland-style crab cake sandwiches loaded with sweet, juicy jumbo lump crab. What makes them extra special is the minimal filler, allowing the star ingredient to shine through. These crispy, golden delights are pan-fried to perfection in butter and served on toasted brioche buns, topped off with fresh lettuce, ripe tomatoes, and a zesty homemade remoulade that brings it all together. Not only is this recipe a crowd-pleaser, but it’s also quick to prepare, making it ideal for those spontaneous summer gatherings. Are you ready to elevate your seafood game and impress your friends with this delightful feast? Let’s dive in! Why are Crab Cake Sandwiches a must-try? Irresistible Flavor: The combination of succulent jumbo lump crab and zesty remoulade is a match made in culinary heaven. Easy to Prepare: Even novice cooks will find joy in this simple, straightforward recipe that guarantees impressive results without fuss. Perfect for Summer: Perfectly suited for warm weather gatherings, these sandwiches bring the taste of the coast right to your backyard. Healthier Twist: With minimal fillers, you’re savoring more of what really matters—delicious crab! Crowd-Pleasing Delight: Whether for a family dinner or outdoor barbecue, these sandwiches will have everyone coming back for seconds. Plus, if you love seafood, make sure to check out our Crunchy Crab & Shrimp Stuffed Salmon for an equally delightful dining experience! Crab Cake Sandwiches Ingredients For the Crab Cakes • Jumbo Lump Crab Meat – The star of this dish; use fresh, refrigerated crab for best flavor, avoiding canned. • Ritz Cracker Crumbs – Provides texture and acts as a binder; panko can be a substitute, but the taste may vary. • Egg – Serves as the binding agent; lightly beaten ensures even mixture. • Mayonnaise – Adds creaminess to the crab cakes; light mayo works if you’re looking for a lighter option. • Shallot (Finely Minced) – Enhances the flavor profile; feel free to swap with green onion or onion powder if needed. • Fresh Tarragon Leaves – An aromatic herb that contributes unique flavor; dill or parsley can be used as substitutes. • Chives (Minced) – Adds both color and taste; shallots can stand in if chives are unavailable. • Hot Sauce (e.g., Crystal Brand) – A flavor enhancer that gives a subtle kick; reduce or omit if you prefer less heat. • Lemon Zest – Brightens the dish; lemon juice is a substitute but may alter the texture. • Old Bay Seasoning – Essential for authentic flavor in crab cakes; avoid substitutes to keep the classic taste. • Kosher Salt & Black Pepper – Balance and enhance all flavors; adjust according to dietary needs. • Neutral Oil & Unsalted Butter – Crucial for achieving a crisp exterior while pan-frying the crab cakes. For the Remoulade • Mayonnaise – The base that brings creaminess; use high-quality mayo for best results. • Minced Shallot – Adds a mild onion flavor; can use green onion for a different twist. • Cornichons (Chopped) – Offers a tangy crunch; dill pickles could work in a pinch. • Dijon Mustard – Gives depth and sharpness; yellow mustard can be used if needed. • Horseradish – Adds zesty heat; modify the amount based on your taste preference. • Lemon Juice – Freshens up the sauce; bottled lemon juice can substitute if fresh isn’t available. • Old Bay Seasoning – Reinforces the Maryland-style flair; a must for authentic flavor. • Fresh Tarragon – Complements the crab; omit if you don’t have it on hand, but it’s recommended! • Chives (Minced) – Adds freshness; use shallots as an alternative. Step‑by‑Step Instructions for Crab Cake Sandwiches Step 1: Prepare Remoulade In a mixing bowl, combine ½ cup of mayonnaise, ¼ cup of finely minced shallot, 2 tablespoons of chopped cornichons, 1 tablespoon of Dijon mustard, 1 teaspoon of prepared horseradish, 1 teaspoon of lemon zest, and 1 tablespoon of fresh lemon juice. Stir in 1 teaspoon of Old Bay seasoning along with 1 tablespoon of chopped fresh tarragon and chives. Blend all ingredients well and refrigerate while you prepare the crab cakes. Step 2: Make Cracker Crumbs Take 1 cup of Ritz crackers and place them in a ziplock bag. Use a rolling pin or your hands to crush the crackers until you achieve fine crumbs, which will serve as a crucial binder for the crab cakes. Alternatively, you can use a food processor for quicker results. This texture is pivotal for creating perfect Maryland-style crab cake sandwiches. Step 3: Mix Crab Cakes In a large mixing bowl, combine ¼ cup of mayonnaise, 1 beaten egg, the prepared shallots, fresh tarragon and chives, 1 tablespoon of hot sauce, 1 teaspoon of lemon zest, and 2 teaspoons of Old Bay seasoning. Gently fold in 1 pound of jumbo lump crab meat and the prepared cracker crumbs, being careful not to break up the crab too much. Cover the bowl and refrigerate the mixture for about 15 minutes to allow the flavors to meld. Step 4: Form Patties Once the crab mixture has chilled, remove it from the refrigerator. Use your hands to shape the mixture into 4 patties, each about 4 inches in diameter. Place the patties on a parchment-lined tray and refrigerate them for an additional 30 minutes to 1 hour. This chilling step is essential for keeping the crab cakes intact during frying. Step 5: Cook Crab Cakes In a nonstick skillet, heat 2 tablespoons of neutral oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and begins to foam, carefully add the crab cake patties to the skillet. Cook them for 2-4 minutes on each side until they are golden brown and crispy, maintaining a gentle heat to avoid burning. Step 6: Assemble Sandwiches Toast 4 brioche buns until they are golden brown. Place a crispy crab cake on the bottom half of each bun, followed by a generous dollop of your homemade remoulade. Add fresh butter lettuce and sliced tomatoes on top, then cover with the other half of the bun. For extra flair, serve with additional remoulade and lemon wedges alongside your delectable crab cake sandwiches. How to Store and Freeze Crab Cake Sandwiches Fridge: Store leftover crab cake sandwiches in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking and maintain crispiness. Freezer: For longer storage, freeze the crab cakes before frying. Lay them out on a baking sheet in a single layer to freeze, then transfer to an airtight container for up to 3 months. Reheating: Reheat thawed crab cakes in an air fryer at 350°F for about 5-7 minutes to restore their crispy texture. Avoid microwaving, as it can make them soggy. Assembling Later: To enjoy fresh crab cake sandwiches later, freeze the crab cakes separately and toast your brioche buns fresh before assembling with your favorite toppings. Make Ahead Options These Maryland-style Crab Cake Sandwiches are perfect for meal prep enthusiasts! You can prepare the crab cake mixture up to 24 hours in advance by mixing all the ingredients and refrigerating them in an airtight container. This not only saves you time but also allows the flavors to meld beautifully! Additionally, you can shape the patties and keep them in the refrigerator for an extra 30 minutes to 1 hour before cooking. Just remember to fry them fresh for that crispy, golden exterior—and they will be just as delicious as when made on the same day! When you’re ready to serve, simply pan-fry the patties until golden and assemble on toasted brioche buns. Crab Cake Sandwiches Variations Feel free to get creative with these delicious crab cake sandwiches, tailoring them to your taste and dietary preferences! Spicy Kick: Add diced jalapeños into the crab mixture for a delightful burst of heat that complements the sweetness of the crab. Seafood Swap: Replace the crab meat with juicy shrimp or succulent lobster for a different twist on this classic, perfect for seafood lovers. Gluten-Free Delight: Use gluten-free cracker crumbs instead of Ritz to accommodate dietary needs without compromising flavor. Herb Variation: Experiment with different herbs like parsley or dill instead of tarragon and chives for a fresh take on flavor. Creamy Twist: Substitute Greek yogurt for mayonnaise in the crab mixture, resulting in a tangy and lighter version of this beloved dish. Bun Alternatives: For a low-carb option, serve the crab cakes on lettuce wraps instead of brioche buns for a refreshing and crunchy experience. Flavor Boost: Add a teaspoon of smoked paprika to the crab mixture for an extra layer of depth and a hint of smokiness. Incorporate these ideas and feel free to explore other variations! If you’re craving further seafood inspirations, don’t forget to check out our Crunchy Crab & Shrimp Stuffed Salmon or our scrumptious Strawberry Cheesecake Sandwiches for delightful dessert options! Expert Tips for Crab Cake Sandwiches Select Quality Crab: Use fresh, high-quality jumbo lump crab meat for the richest flavor. Canned varieties can compromise the texture and taste of your crab cake sandwiches. Chill Before Frying: Ensure your formed patties chill in the refrigerator for at least 30 minutes. This helps prevent them from falling apart during cooking, resulting in perfect crab cakes. Don’t Overmix: When combining the crab mixture, handle it gently to maintain tender chunks of crab. Overmixing can lead to dense crab cakes that lose their lightness. Pan-Frying Gold: For the best texture, pan-fry your crab cakes in butter and oil. This creates a golden, crispy exterior while keeping the insides moist and flavorful. Baking won’t yield the same delicious results. Zesty Remoulade: Elevate your sandwiches with extra kick by customizing your remoulade. Consider adding more horseradish or a splash of hot sauce, depending on your taste preferences. What to Serve with Maryland-Style Crab Cake Sandwiches Nothing completes a summer gathering like savoring a well-rounded meal that elevates your crab cake experience. Creamy Coleslaw: A crunchy, creamy side that adds brightness and a refreshing contrast to rich crab cakes. Crispy Sweet Potato Fries: The subtle sweetness and crisp texture complement the savory flavors of the crab cakes perfectly, adding a delightful crunch. Grilled Corn on the Cob: Sweet, smoky kernels provide a seasonal touch that enhances the backyard vibe of your meal and pairs beautifully with seafood. Potato Salad: Classic comfort food with its creamy texture and tangy notes balances the crunch of the crab cakes; it’s a picnic favorite! Zesty Cucumber Salad: Refresh your palate with cool cucumbers dressed in a light vinaigrette; it adds a fresh, crisp element to your plate. Beer or Lemonade: Pair with a cold craft beer or a light, tangy lemonade to wash down the flavors; both beverages accentuate the summer vibes. Key Lime Pie: End your meal on a sweet note with zesty key lime pie; its tartness cuts through the richness of the crab cake sandwich beautifully. Maryland-Style Crab Cake Sandwiches Recipe FAQs How do I choose the best jumbo lump crab meat? Absolutely! When selecting crab meat, look for fresh, hand-picked jumbo lump crab that’s refrigerated rather than canned. Check for a sweet aroma and avoid any that have strong fishy smells. The meat should be moist and appear bright white with a slight sheen, indicating quality and freshness. What’s the best way to store leftover crab cake sandwiches? Store your leftover crab cake sandwiches in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, I recommend placing parchment paper between layers. This will help absorb moisture and keep the crab cakes nice and crunchy! Can I freeze crab cakes, and how? Yes, freezing crab cakes is a great option for longer storage! To freeze uncooked crab cakes, lay them out on a baking sheet in a single layer, ensuring they are not touching. Freeze them for about 1-2 hours until solid. After that, transfer them to an airtight container or freezer bag and they will last for up to 3 months. When ready to cook, simply thaw overnight in the fridge and then fry as usual. What if my crab cakes fall apart while cooking? Very! If your crab cakes are falling apart, it can often be due to insufficient chilling time. Make sure to chill formed patties for at least 30 minutes before frying. Additionally, avoid overmixing the crab mixture, which helps maintain tender crab pieces. Using a nonstick skillet or sufficient oil will also aid in keeping them intact during cooking. Are there any dietary considerations for making crab cakes? Absolutely! If anyone has seafood allergies, it’s best to avoid this recipe entirely. For a lighter and healthier option, you can swap mayonnaise with Greek yogurt in the remoulade. If you’re looking for a gluten-free version, simply use gluten-free cracker crumbs or panko as a binder instead of Ritz crackers. Always check the labels to ensure all ingredients meet your dietary needs. How can I make my remoulade more flavorful? If you want to enhance the flavor of your remoulade, feel free to adjust the proportions to your taste! Adding a bit more prepared horseradish or even a splash of extra hot sauce can give it more of a kick. You might also experiment with a dash of smoked paprika or some finely diced jalapeños for an added twist. Mix well and taste as you go! Maryland-Style Crab Cake Sandwiches Recipe FAQs Delicious Crab Cake Sandwiches That Will Wow Your Taste Buds These Crab Cake Sandwiches are a must-try for summer, combining sweet jumbo lump crab and zesty remoulade. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 40 minutes mins Servings: 4 sandwichesCourse: Best Recipe IdeasCuisine: AmericanCalories: 380 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crab Cakes1 pound Jumbo Lump Crab Meat Use fresh, refrigerated crab for best flavor.1 cup Ritz Cracker Crumbs Can substitute with panko.1 Egg Lightly beaten.¼ cup Mayonnaise Light mayo works for a lighter option.1 tablespoon Shallot (Finely Minced) Can replace with green onion if needed.2 tablespoons Fresh Tarragon Leaves Use dill or parsley as substitutes.2 tablespoons Chives (Minced) Shallots can be used instead if chives are unavailable.1 teaspoon Hot Sauce Reduce or omit for less heat.1 teaspoon Lemon Zest Lemon juice is a substitute but may alter texture.2 teaspoons Old Bay Seasoning Essential for classic flavor.½ teaspoon Kosher Salt½ teaspoon Black Pepper2 tablespoons Neutral Oil For frying.2 tablespoons Unsalted Butter For frying.For the Remoulade½ cup Mayonnaise Use high-quality mayo.¼ cup Minced Shallot Green onion can be used as an alternative.2 tablespoons Cornichons (Chopped) Dill pickles can be used in a pinch.1 tablespoon Dijon Mustard Yellow mustard can be substituted.1 teaspoon Horseradish Modify quantity based on preference.1 tablespoon Lemon Juice Fresh is preferred, but bottled works.1 teaspoon Old Bay Seasoning For authentic flavor.1 tablespoon Fresh Tarragon Omitting is okay but recommended.2 tablespoons Chives (Minced) Shallots can be used instead. Equipment Mixing bowlNonstick skilletparchment-lined trayZiplock BagRolling Pin Method Step-by-Step Instructions for Crab Cake SandwichesPrepare remoulade by combining mayonnaise, finely minced shallot, chopped cornichons, Dijon mustard, horseradish, lemon zest, lemon juice, Old Bay seasoning, fresh tarragon, and chives in a mixing bowl. Mix well and refrigerate.Make cracker crumbs by crushing Ritz crackers in a ziplock bag using a rolling pin until fine.Mix crab cakes by combining mayonnaise, beaten egg, prepared shallots, fresh tarragon, chives, hot sauce, lemon zest, and Old Bay seasoning. Fold in crab meat and cracker crumbs gently. Refrigerate the mixture for 15 minutes.Form patties by shaping the crab mixture into 4 patties and refrigerate for 30 minutes to 1 hour.Cook crab cakes in a skillet with oil and butter for 2-4 minutes on each side until golden brown.Assemble sandwiches by toasting brioche buns, placing crab cakes, remoulade, butter lettuce, and tomatoes. Nutrition Serving: 1sandwichCalories: 380kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days or freeze before frying for up to 3 months. Reheat in an air fryer for best results. Tried this recipe?Let us know how it was!
