Crab Cake Sandwich

by Sabrina Snyder

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A Crab Cake Sandwich takes Maryland-style crab cakes, a delicious brioche bun and a lot of fun topping ideas to make the ultimate seafood summer sandwich!

We love fun sandwiches on the blog including my all-time fan favorite Philly Cheese Steak Sloppy Joes. This sandwich is more of a classic, so you can enjoy your Crab Cakes in a more handheld way!
Crabcake Sandwich

CRAB CAKE SANDWICH

If you have left over crab cakes from yesterday’s dinner or if you are tired of having boring sandwiches you need to try this recipe.

The first thing you do is make some delicious cakes using your favorite brand of jumbo lump crab meat. Then you toast two pieces of bread in butter and slather some homemade Tartar Sauce onto each side. All that’s left to do after that is to add in some your favorite toppings, like pickles and onions, and set the crab cake on top. You’ll want to eat it pretty fast before the bread starts to melt, but you’ll love the crunchy, savory blend of delicious crab.

HOW TO MAKE CRAB CAKES

  • Preheat the broiler and grease a baking sheet with olive oil or cooking spray.
  • Mix the jumbo lump crabmeat, bread crumbs, salt, pepper and parsley together in a large bowl.
  • In a different large bowl, mix the egg, hot sauce, mayo and mustard together.
  • Add crab to the mixture gently.
  • With greased, clean hands, shape the crab mixture into burger sized patties and set them in a single layer on the baking sheet.
  • Bake the crab cakes until they are completely cooked through and are golden brown on top.
  • Butter and toast your brioche bun, add sauce, lettuce and tomato and crab cake before serving.

Crab Cake sandwich with tomato and lettuce

VARIATIONS

  • Sandwich toppings: Try some pickles, shallots, garlic aioli, capers and melted cheese to bring your crab cake sandwich to the next level.
  • Spice blends: Old Bay seasoning is the perfect way to give your crab cake sandwich an authentic Maryland flavor, or you can use Italian seasoning to mix it up.
  • Lemon juice: Sprinkle a little fresh lemon juice onto your cakes for a delicious tang that pairs perfectly with a garlic aioli.
  • Worcestershire sauce: Add a few drops of Worcestershire sauce into the crab mixture if you want a dash of a very powerful flavor to cut the fishy taste. Stir well before you bake it.
  • Dijon mustard: The flavor of French or dijon mustard is pretty similar to ground mustard, but the texture is very different. If you prefer a moist crab cake this is the way to go.
  • Red pepper: Do you laugh in the face of hot sauce? Stir some pepper into the crab mixture or add a dash of red pepper flakes for a crunchy, spicy variation.
  • Crackers: Instead of bread crumbs, pulverize some crackers in a food processor. Once they are fine crumbs you can use them for a buttery, rich alternative to bread crumbs. My favorites are ritz or saltine crackers.
  • Green onions: For a tasty, flavorful garnish you can chop up some green onions and add them to the top raw or cook them with some butter and stir them into the crab mixture.

HOW LONG IS IT GOOD

  • Serve: Don’t leave seafood out for more than 2 hours at room temperature. Trust me, you’ll regret it.
  • Store: Leftover crab cakes are good in the fridge for about 3 days, but you should store them without the bread and assemble them later.
  • Freeze: Homemade crab cakes are good frozen for about 2 months. After that it’s time to make new ones.

WHEN ARE CRAB CAKES SAFE TO EAT?

According to the USDA’s official website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F (62.7 degrees C.)Crab Cake on a plate

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Dinner, then Dessert

Crab Cake Sandwich

A Crab Cake Sandwich takes Maryland-style crab cakes, a delicious brioche bun and a lot of fun topping ideas to make the ultimate seafood summer sandwich!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine American
Author Sabrina Snyder
PrintRate

Ingredients
 

  • 8 ounces lump crabmeat
  • 6 ounces crabmeat , canned (drained well)
  • 1 tablespoon dry bread crumbs
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 large egg
  • 7 tablespoons mayonnaise , divided
  • 1/2 teaspoon ground dry mustard
  • 2 tablespoons unsalted butter
  • 4 brioche buns
  • 1 medium tomato , sliced
  • 4 leaves butter lettuce

Instructions

  • Preheat oven broiler.
  • Mix together crabmeat, bread crumbs, parsley, salt and pepper.
  • Beat together egg, 3 tablespoons mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
  • Broil for 10 to 15 minutes, until lightly brown.
  • Add ½ tablespoon of butter to each brioche bun and toast, then top with 1 tablespoon of mayonnaise, crabcake, lettuce and tomato before serving.

Nutrition

Calories: 376kcal | Carbohydrates: 22g | Protein: 25g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 1498mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 3mg
Keyword: Crab cake sandwich

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Crabcake Sandwich

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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