American · Main · Medium
Crab Cake Sandwich
Lump crab cakes with Old Bay, pan seared golden, on a brioche bun with tangy tartar sauce. The Chesapeake Bay on bread.
The whole recipe in 60 seconds
Crab Cake Sandwich, in 5 ideas
- Lump crabmeat is worth the splurge. Claw meat works but the texture is not the same.
- Chilling the formed cakes is the difference between crab cakes and crab hash.
- Handle the mixture as little as possible. Big lumps are the whole point.
- Old Bay is non negotiable for authentic Maryland flavor.
- A hot pan and patience give the deep golden crust. Do not move them around.
What you need
Ingredients
- 1 lb lump crabmeat, picked over
- 1/3 cup mayonnaise
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning and 1 tsp Worcestershire sauce
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped parsley
- 3 tbsp butter mixed with 1 tbsp olive oil
- 4 brioche buns
- 1/2 cup tartar sauce
- 4 lettuce leaves
- 1 tomato, sliced
How to make it
Directions
- Gently mix the crabmeat, mayo, egg, Dijon, Old Bay, Worcestershire, panko, and parsley. Be careful not to break up the lumps.
- Form into 4 patties and chill 30 minutes so they hold together.
- Heat butter and olive oil in a skillet over medium heat.
- Cook the crab cakes 4 minutes per side until deep golden and heated through.
- Toast the buns in the same skillet.
- Spread tartar sauce on the buns. Add lettuce, crab cake, and tomato. Serve hot.
Pick over the crabmeat for shell fragments on a dark plate or sheet pan. The contrast makes tiny shells easy to spot.