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This easy Crab Cake Sandwich 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!
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!
How to Make a Crab Cake Sandwich
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.
- 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.
- 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!
How to Store Leftover Crab Cakes
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!
Favorite Crab Cake Sandwich Toppings
For a kick of extra flavor, use a seafood favorite seasoning like Old Bay Seasoning! 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.
Not a fan of remoulade? Try our homemade Tartar Sauce for a classic sandwich spread or this easy Homemade Cocktail Sauce. It’s creamy, tangy and simple.
More Easy Crab Recipes
- Sautéed Garlic Butter Dungeness Crab Legs
- Classic Crab Imperial
- The Very Best Cold Crab Dip
- Maryland Crab Soup
- Mango Crab Avocado Salad
For more easy recipes, follow us on Instagram and Facebook.
Crab Cake Sandwich Recipe
Equipment
- skillet
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THE BEST CRAB CAKE’S I’VE EVER MADE!
We do a lot of crabbing in the summer and stock up for winter months. I used 10#’s of crab which was equivalent to 72 crab cakes, froze them, then vacuumed sealed for the days I don’t have time to cook this winter. Thank you very much for the amazing recipe. The Remoulade is an excellent choice and is a fan favorite in my house.
Thank you so much for your comment, Carrie! And for the size of crab you used….we love crabbing, too, but I have no idea what size crabs I ever have…just if they’re large enough to keep or too small and must be thrown back. Enjoy your crab cakes this winter!
I had to add more breadcrumbs to this recipe. I don’t know why mine came out so wet, but I ended up having to add breadcrumbs on top of the cakes after they chilled because they weren’t cooking without falling apart. Just FYI 🙂 Remoulade was AMAZING!
I’m so sorry you had a little trouble. Sometimes it can be the size of the egg that throws off the moisture ratio.
Delicious!!! The sauce is sooooo good!!!!
Thank you so much!