These easy Crab Cake Sandwiches with Spicy Remoulade are what you need to make in order to impress everyone at your next summer get together! The crab cakes are seared to perfection in just a few minutes, while the homemade spicy remoulade packs a seriously flavorful punch with every bite. From making them to eating them, you’re going to love everything about this simple seafood staple!

A crab cake is placed atop a bun and topped with tomato slice, sauce and micro greens.

Crab Cake Sandwiches with Spicy Remoulade

When I think about summer, I think of a few different things – hot weather, cool drinks, family and friends, and most importantly, seafood! Seafood’s delicious all year round, of course, but you just can’t beat enjoying something like these delicious crab cake sandwiches on a warm summer day. They’re a perfect entree for backyard pool parties, dinner at the beach house, and so much more!

While it’s probably easier (but not by much) to buy frozen crab cakes and make those instead of fresh ones, I promise you this easy homemade crab cake recipe is SO much better than anything you’ll find in a dingy cardboard box! Jumbo lump crab meat is mixed together with flavorful ingredients like fresh lemon zest, dijon mustard, and whatever your favorite hot sauce is to create an unforgettably delicious crab cake.

To elevate the flavor in these sandwiches even more, I always drizzle (and sometimes douse) the crab cakes in spicy remoulade! It takes just seconds to whip up and is so incredible, I don’t think I could even eat one of these sandwiches without it. The key ingredients like creole mustard, lemon juice, and hot sauce are combined with a medley of bold seasonings that create one incredibly powerful sauce!

A white sauce is being poured over a glass bowl of ingredients.

How to Make Them

These easy crab cake sandwiches with spicy remoulade come together in under 30 minutes! I take my favorite crab cake recipe and transform it into the most sea worthy sandwich ever.

Pick. In a medium bowl, carefully pick over the crab meat and remove any shells. Don’t skip this step! No one wants to bite into a hard, crunchy shell in their sandwich.

Stir. In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.

Fold. Add the mayonnaise mixture to the crab and, carefully, fold everything together, being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.

Six crab cakes are placed on a sheet of parchment paper.

Form and chill. Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment paper. Chill for 15-20 minutes.

Cook. Heat the olive oil in a large skillet over medium-high heat. Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, which should take approximately 3 minutes.

A crab cake has been assembled and placed on a white plate.

Make the remoulade. Whisk together the mayonnaise, mustard, lemon juice, hot sauce, garlic, capers, worcestershire sauce, paprika, salt and cayenne to combine. Cover and chill until ready to use.

Assemble. Place the bottom half of the roll on a plate and top with lettuce. Arrange the crab cake on top of the lettuce and spread 1 tablespoon remoulade sauce over the crab cake. Top with the tomato and sprouts, if desired. Place the top of the roll on the sandwich, and serve immediately! Enjoy!

A white plate is placed next to a bowl of lemons and a small white serving container of remoulade.

How long will everything stay fresh?

In an airtight container in the fridge, the crab cakes will stay fresh for 3-4 days. When you’re ready to reheat them, just pop them back on a skillet and warm them on both sides until heated through.

In a glass jar with a tight lid, the spicy remoulade sauce will stay fresh for up to 2 weeks! If you’re looking for other delicious ways to use it, consider making a batch of Southern Fried Green Tomatoes!

What else can I top my sandwich with?

For a kick of extra flavor, use a seafood favorite seasoning like Old Bay! Just sprinkle a tiny amount on top of your crab cake – a little goes a very long way!

Lettuce, coleslaw, and thinly sliced red onions are all also mouthwatering on these sandwiches.

A pretzel bun is placed beside a crab cake sandwich.

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A crab cake is placed atop a bun and topped with tomato slice, sauce and micro greens.

Get the Recipe: Crab Cake Sandwich with Spicy Remoulade

You don't have to take a trip to the coast for the most beach worthy sandwich. This easy Crab Cake Sandwich is ready in just 30 minutes and is topped with the most amazing Remoulade sauce ever.
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Ingredients

For the Crab Cakes:

  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon hot sauce, I use Tabasco
  • 1 large egg, lightly beaten
  • 1 tsp fresh lemon zest
  • 1/8 teaspoon fresh ground pepper
  • 2 tablespoons fresh chopped parsley
  • 1/4 cup panko bread crumbs
  • 1 tablespoon olive oil

For the Remoulade:

  • 1 cup mayonnaise
  • 3 tbsp creole mustard, or other spicy brown mustard
  • 1 tbsp lemon juice
  • 1 tbsp hot sauce
  • 2 garlic cloves, minced
  • 1 tbsp capers, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • Lettuce
  • Sliced Tomatoes
  • Bean sprouts, optional
  • 4 sandwich rolls

Equipment

  • skillet

Instructions 

For the Crab Cakes:

  • In a medium bowl, carefully pick over the crab and remove any shells.
  • In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.
  • Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
  • Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.

For the Remoulade:

  • Whisk together the mayonnaise, mustard, lemon juice, hot sauce, garlic, capers, Worcestershire sauce, paprika, salt and cayenne to combine. Cover and chill until ready to use.

To assemble:

  • Place the bottom half of the roll on a plate and top with lettuce.
  • Arrange the crab cake on top of the lettuce and spread 1 tablespoon remoulade sauce over the crab cake.
  • Top with the tomato and sprouts, if desired.
  • Place the top of the roll on the sandwich and serve immediately.

Notes

Crab cakes can be assembled up to 2 days in advance and stored in an airtight container in the refrigerator until ready to cook.
Calories: 334kcal, Carbohydrates: 24g, Protein: 20g, Fat: 17g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 1416mg, Potassium: 266mg, Fiber: 2g, Sugar: 2g, Vitamin A: 431IU, Vitamin C: 11mg, Calcium: 94mg, Iron: 2mg