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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: crab cake, crab cake sandwich
Servings: 6
Calories: 334kcal
Author: Kellie
Cost: $30
Equipment
skillet
Ingredients
For the Crab Cakes:
1poundjumbo lump crab meatpicked over for shells
1/2cupmayonnaise
1tablespoondijon mustard
1teaspoonworcestershire sauce
1teaspoonhot sauceI use Tabasco
1large egglightly beaten
1tspfresh lemon zest
1/8teaspoonfresh ground pepper
2tablespoonsfresh chopped parsley
1/4cuppanko bread crumbs
1tablespoonolive oil
For the Remoulade:
1cupmayonnaise
3tbspcreole mustardor other spicy brown mustard
1tbsplemon juice
1tbsphot sauce
2garlic clovesminced
1tbspcapersminced
1tspWorcestershire sauce
1tspsmoked paprika
1/2tspkosher salt
1/2tspcayenne pepper
Lettuce
Sliced Tomatoes
Bean sproutsoptional
4sandwich 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
Crab cakes can be assembled up to 2 days in advance and stored in an airtight container in the refrigerator until ready to cook.