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Crab Cake Sandwiches

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 sandwiches
Course: Best Recipe Ideas
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 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 Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoons Neutral Oil For frying.
  • 2 tablespoons Unsalted Butter For frying.
For the Remoulade
  • ½ 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 bowl
  • Nonstick skillet
  • parchment-lined tray
  • Ziplock Bag
  • Rolling Pin

Method
 

Step-by-Step Instructions for Crab Cake Sandwiches
  1. Prepare 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.
  2. Make cracker crumbs by crushing Ritz crackers in a ziplock bag using a rolling pin until fine.
  3. 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.
  4. Form patties by shaping the crab mixture into 4 patties and refrigerate for 30 minutes to 1 hour.
  5. Cook crab cakes in a skillet with oil and butter for 2-4 minutes on each side until golden brown.
  6. 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

Notes

Store 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.

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