The Absolutely Crabulous Crab Cake Sandwich

By Laura TideJune 17, 2025

Elevate your lunch with this *Best* Crab Cake Sandwich! Succulent crab, zesty lemon-herb aioli, toasted brioche – a little fancy, utterly delicious. Get the recipe now! ... Shellfish Dishes

Table of Contents

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Recipe Introduction

Quick Hook

Ever craved a crab cake sandwich so good it makes you wanna do a little happy dance? honestly, i get it.

We're diving into a crab cake sandwich recipe that'll blow your socks off with a delicious mix of sweet crab, zesty lemon, and crispy, golden-brown perfection.

Brief Overview

This maryland crab cake sandwich recipe takes the humble crab cake and turns it into a restaurant-worthy experience. originating from the coastal regions where crab is plentiful, this seafood sandwich recipes is pure comfort food elevated.

It’s rated medium difficulty, so you might need a cuppa and a steady hand! it will take about 1 hour 10 minutes, to make, and this recipe makes about 4 generous crab cakes sandwich .

Main Benefits

One of the best things about this crab cake burger , apart from the mind-blowing flavour, is that crab meat is packed with protein and omega-3s, so you can feel slightly virtuous while indulging.

Seriously, this best crab cake sandwich is perfect for a summer lunch or a fancy picnic. and you know what makes it extra special? the homemade aioli for crab cakes .

Oh my gosh, it's divine!

Okay, so you might be thinking, "another crabmeat sandwich recipes ? what's so special?" well, this one has a secret weapon.

We're not just slapping any old sauce on it; we're whipping up a tangy lemon-herb aioli that cuts through the richness of the pan fried crab cake sandwich perfectly.

Imagine biting into that crispy brioche bun crab cake sandwich with the aioli oozing out...pure bliss! right, let's get down to the nitty-gritty and talk ingredients.

Alright, let's dive into what you need to make the ultimate crab cake sandwich . this isn't just any sandwich; it's the best crab cake sandwich you'll ever have! get ready to transform some simple ingredients into a real taste of heaven.

Honestly, the quality of your ingredients here makes all the difference.

Ingredients & Equipment: Let's Get Sorted!

This Crab Cakes Sandwich Recipe is super easy with the right gear!

Main Ingredients

Okay, the crab is king. But we also need a supporting cast!

Lump crab meat: 1 pound (454g). You want the good stuff here, folks. Look for lump crab meat that's bright white with a sweet, briny smell. Avoid anything that smells fishy. Trust me on this one.
Mayonnaise: 1/4 cup (30g).
Egg: 1 large . Lightly beat this before adding it to the mix.
Dijon mustard: 2 tablespoons (10g).
Worcestershire sauce: 1 tablespoon (15ml). A secret weapon for added depth.
Red bell pepper: 1/4 cup (30g), finely chopped.
Fresh parsley: 1/4 cup (10g), finely chopped. Makes it pretty and fresh.
Panko breadcrumbs: 1/4 cup (30g), plus more for coating.
Old Bay seasoning: 1 teaspoon . The essence of Maryland. This is essential for the Maryland Crab Cake Sandwich .
Black pepper: 1/4 teaspoon .
Vegetable oil: 2 tablespoons (30ml), for frying.
Mayonnaise: 1/2 cup (120g),
Lemon juice: 2 tablespoons (30ml), freshly squeezed.
Garlic: 1 clove , minced.
Fresh chives: 1 tablespoon (5g), finely chopped.
Fresh dill: 1 tablespoon (5g), finely chopped.
Brioche buns: 4 . Get the good Brioche Bun Crab Cake Sandwich . Split these and toast them.
Lettuce: Butter or romaine.
Tomato: Sliced if you fancy.

Seasoning Notes

Don't underestimate the power of good seasoning!

Old Bay and black pepper are your base. They give that classic crab cake flavor. But don't be afraid to add a pinch of cayenne if you like a little heat.

For the aioli for crab cakes , fresh lemon juice and herbs are key. they cut through the richness of the mayo and crab.

If you don't have fresh herbs, dried will do in a pinch, but use half the amount. we also want to be open to the use of crabmeat sandwich recipes , by including many varieties of flavour!

Equipment Needed

Keep it simple, people!

You'll need a large mixing bowl for the crab cake mixture and a small bowl for the aioli. a whisk is essential for the aioli.

I use a skillet or frying pan for pan-fried crab cake sandwich . a spatula is your friend for flipping those crab cakes .

If you don't have a skillet, a large frying pan works just as well. and if you're feeling fancy, you can use a food processor to mince the garlic for the aioli.

But honestly, a good old-fashioned knife works just fine. you can find these seafood sandwich recipes easily if you get creative.

This crab cake burger is fantastic! Now, go get your Crab Cake Sandwich Recipe on!

The Absolutely Crabulous Crab Cake Sandwich presentation

Cooking Method: Pan-Fried Crab Cake Sandwich Perfection

Honestly, who doesn't love a good crab cake sandwich ? it's the ultimate taste of summer, even if it's drizzling outside.

Think seaside holidays, but without the seagulls trying to steal your chips. we’re going to pan-fry these babies for a beautiful golden crust.

This crab cake burger is seriously next-level. this recipe will show you how to create a crabmeat sandwich that will blow your mind.

Prep Like a Pro: Essential Mise en Place

First things first, get your ingredients sorted. this is called 'mise en place' – fancy, innit? chop your parsley, measure out your spices, and get that brioche bun ready for toasting.

This is the most important step for any crab cake sandwich recipe . this little bit of prep saves a mountain of stress later.

Plus, it's way more enjoyable to cook when you're not scrambling around like a headless chicken, right?

Let's Get Cooking: Step-by-Step to Crabulousness

Right, now for the fun bit!

Gently mix your crab meat, mayo, egg, Dijon, Worcestershire sauce, peppers, parsley, panko, Old Bay, and pepper in a bowl. Be gentle! You want lumps of crab, not crab paste.
Shape the mixture into four patties. About 3/4 inch thick.
Pop them in the fridge for 30 minutes . This helps them hold their shape. Trust me on this one.
While the crab cakes chill, whisk together the mayo, lemon juice, garlic, chives, and dill for your amazing aioli. Season to taste. Aioli for Crab Cakes is the perfect addition to this sandwich.
Heat your vegetable oil in a skillet over medium heat.
Lightly coat each crab cake in extra panko.
Pan-fry for 3- 4 minutes per side. Until golden brown and heated through. Aim for 165° F ( 74° C) internally. This is crucial for safety.
Assemble your best crab cake sandwich ! Aioli on the buns, lettuce, tomato (optional), and the glorious crab cake.

Pro Tips for the Perfect Pan-Fried Crab Cake Sandwich

Don't overcrowd the pan. this will drop the oil temperature and you'll end up with soggy cakes. no one wants that! another tip? use day-old brioche buns; they toast up better.

Also, resist the urge to flip the crab cakes too early. let them get a good sear on one side before flipping.

Pan fried crab cake sandwich are best enjoyed when they’re crispy on the outside and succulent on the inside! for a maryland crab cake sandwich , use only the best crab you can find! and for those looking for seafood sandwich recipes , this is definitely a winner.

Alright, let's dive into the nitty-gritty of this amazing crab cake sandwich recipe ! i’m so excited for you to try this.

Honestly, these tips are what separate a good crab cakes sandwich from a great one.

Recipe Notes to Elevate Your Crab Cake Sandwich

These are the bits and bobs that will seriously level up your Seafood Sandwich Recipes ! Take note, this is where the magic happens.

Serving Suggestions for the Best Crab Cake Sandwich

Let's talk presentation. forget just slapping it on a plate. for a maryland crab cake sandwich experience, think upscale pub vibes.

Plating and presentation matter! i like to fan out some crisp lettuce leaves. then add the pan-fried crab cake sandwich on top, cut in half to show off that gorgeous filling.

For an extra touch, drizzle a bit more aioli for crab cakes alongside!

As for sides, think about what complements the richness of the crab. i'm a sucker for a classic coleslaw – either the creamy kind or a lighter vinegar-based one.

Or, a side of crispy sweet potato fries is also a winner. drink-wise, a cold, crisp lager or a glass of chilled sauvignon blanc is perfect!

Storage Tips for Leftover Crab Cakes

So, you've got leftover crab cake burger ? lucky you! once cooled completely, wrap them individually in cling film. then, stash them in an airtight container in the fridge.

They'll be good for up to 2 days.

Freezing crabmeat sandwich recipes works too. flash freeze them on a baking sheet before wrapping. that way, they won't stick together! they'll keep in the freezer for about a month.

Reheat them in a skillet with a little oil. or pop them in the oven at 350° f ( 175° c) until heated through.

Just be careful not to dry them out. the internal temperature when reheating leftovers is 165° f ( 74° c) .

Variations to Make it Your Own Crab Cake Sandwich

Want to jazz it up? absolutely! for a dietary twist, swap regular panko for gluten-free panko. that makes it gluten-free friendly.

Or for a lower-fat version of the aioli, use half greek yogurt and half mayonnaise!

Seasonally, think about what’s fresh. If it’s summer, a slice of grilled peach alongside the Brioche Bun Crab Cake Sandwich would be divine! You know? Honestly.

Nutrition Basics for a Healthier Crab Cake

Okay, let's be real. this isn’t health food, but it’s also not terrible . crab is a great source of protein and those omega-3 fatty acids are a win.

Each serving clocks in around 650 calories, with about 35g of protein. it also has about 45g of fat and 30g of carbohydrates.

These are estimates and change depending on what you use!. it's all about balance, isn't it? it's not a salad, but it's also way more satisfying.

Honestly, once you nail this Best Crab Cake Sandwich , you’ll be making it all the time! Don’t be afraid to experiment and make it your own! Enjoy.

Crab Cakes Sandwich: Secret Sauce for the Ultimate Burger!

Frequently Asked Questions

What's the best way to keep my crab cakes from falling apart when making a crab cake sandwich?

The key to a sturdy crab cake is chilling and gentle handling! After shaping, refrigerate the crab cakes for at least 30 minutes. This allows the ingredients to bind together properly. Also, when mixing the ingredients, be gentle; you want to keep those lovely lumps of crab intact, not mush them into oblivion like you’re making fish paste. A little panko breadcrumbs on the outside just before cooking helps with the crispy crust and structure too, a bit like a culinary scaffold.

Can I make the crab cakes for this crab cake sandwich ahead of time?

Absolutely! This is a great way to streamline your cooking. Prepare the crab cake mixture, shape the patties, and then store them in the refrigerator, well-covered, for up to 24 hours before cooking. Just be sure to keep them properly chilled to prevent any potential food safety issues; think of it like keeping your butter from melting in a heatwave – essential! You can even freeze them (uncooked) for longer storage, just defrost them fully in the fridge before cooking.

I don't have brioche buns. What else can I use for my crab cake sandwich?

Brioche buns are lovely, adding a touch of sweetness and richness, but don't fret if you don't have them! Any soft, slightly sweet roll will work well. Think potato rolls, challah rolls, or even a good quality hamburger bun. You could even go rogue and use toasted sourdough for a tangier flavour, a bit like swapping a pint of bitter for a craft IPA – it changes the vibe, but can still be great!

How do I prevent my crab cakes from getting too brown too quickly when pan-frying?

Browning too quickly usually means the heat is too high. Aim for medium heat, and make sure your oil is hot but not smoking. If they are browning rapidly, reduce the heat slightly. Also, ensure the crab cakes are evenly coated in panko breadcrumbs; this helps them brown uniformly. A little tip is to also add a knob of butter to the pan alongside the oil. The fat helps the crab cakes caramelize and gives you a crisp crust, a trick straight out of a Michelin-starred kitchen.

Can I bake the crab cakes instead of pan-frying them for a healthier crab cake sandwich?

Yes, you can! Baking is a great option for a lower-fat version. Preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until golden brown and heated through. They won't be quite as crispy as pan-fried, but you can get a similar effect by spritzing them with a little cooking spray before baking. Think of it as a healthy swap, like trading your Friday night fish and chips for a grilled salmon salad – good for you, and still delicious!

What's the best kind of crab meat to use for this crab cake sandwich recipe?

Lump crab meat is ideal for crab cakes. It offers the best flavor and texture, with those lovely, distinct pieces of crab. Backfin crab meat is a good second choice – it's a bit less expensive but still delivers plenty of crab flavor. Avoid using claw meat on its own, as it tends to be darker and has a stronger flavor, which can overwhelm the other ingredients. The goal is crab cakes that taste like crab, not a crab impersonator! You can buy canned crab meat, but fresh crab is always preferable.