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–+ servings
A crab cake is placed atop a bun and topped with tomato slice, sauce and micro greens.
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4.67 from 3 votes

Crab Cake Sandwich Recipe

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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 6
Author: Kellie
Cost: $30

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

Crab cakes can be assembled up to 2 days in advance and stored in an airtight container in the refrigerator until ready to cook.

Nutrition

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