Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons (10g) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/4 cup (30g) finely chopped red bell pepper
  • 1/4 cup (10g) finely chopped fresh parsley
  • 1/4 cup (30g) panko breadcrumbs, plus more for coating
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 2 tablespoons (30ml) vegetable oil, for frying
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 tablespoon (5g) finely chopped fresh chives
  • 1 tablespoon (5g) finely chopped fresh dill
  • Salt and pepper to taste
  • 4 brioche buns, split and lightly toasted
  • Lettuce leaves (such as butter or romaine)
  • Sliced tomato (optional)

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, red bell pepper, parsley, panko breadcrumbs, Old Bay seasoning, and pepper in a large bowl. Be careful not to overmix.
  2. Divide the crab mixture into 4 equal portions. Gently shape each portion into a patty, about 3/4-inch thick.
  3. Place the formed crab cakes on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them firm up.
  4. In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, chives, and dill. Season with salt and pepper to taste.
  5. Heat vegetable oil in a skillet over medium heat. Dredge each chilled crab cake lightly in panko breadcrumbs, pressing gently to adhere.
  6. Carefully place the crab cakes in the hot oil and cook for 3-4 minutes per side, or until golden brown and heated through.
  7. Spread lemon-herb aioli on the top and bottom halves of each toasted brioche bun. Place lettuce and sliced tomato (if using) on the bottom bun. Top with a crab cake and the top bun.
  8. Serve your Absolutely Crabulous Crab Cake Sandwich immediately!