Crab Cake Sandwich

by Sabrina Snyder

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5 from 5 votes
4 Sandwiches
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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My Crab Cake Sandwich features a homemade Maryland-style crab patty served on a delicious brioche bun for the ultimate summer meal!

This classic sandwich lets you enjoy crab cakes in a handheld way for a bit more filling meal. For more seafood Sandwiches, check out my Salmon Burger and Shrimp Roll recipes!

Crab patty on brioche bun with lettuce and tomato

Sabrina’s Crab Cake Sandwich Recipe

This is a game changing Crab Cake Sandwich! The star is an amazing, flavorful Maryland-style crab cake that’s freshly made with real lump crab meat, and the amount of crab is very generous! The trick to keeping it budget-friendly is to do a mix of fresh lump crab meat and canned crab. There are just enough breadcrumbs to hold the patty together so you get maximum crabby goodness and they are perfectly juicy and moist. If you love this recipe, you can check out my variations section for even more ways to enjoy it!

Recipe Card

Dinner, then Dessert

Crab Cake Sandwich Recipe

My Crab Cake Sandwich features a homemade Maryland-style crab patty served on a delicious brioche bun for the ultimate summer meal!
Yield 4 Sandwiches
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Crab patty on brioche bun with lettuce and tomato
PrintRate

Ingredients
 

  • 8 ounces lump crabmeat
  • 6 ounces crabmeat , canned (drained well)
  • 1 tablespoon dry bread crumbs
  • 2 teaspoons fresh parsley , chopped
  • 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: 697kcal | Carbohydrates: 42g | Protein: 30g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 257mg | Sodium: 1699mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1760IU | Vitamin C: 12mg | Calcium: 119mg | Iron: 2mg

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Chef’s Notes

Spices are the way to a chefs heart! I find Old Bay seasoning is the perfect way to give your crab cake sandwich an authentic Maryland flavor, but there are countless options depending on what kind of flavor you want to achieve. Some other great options are to use Italian seasoning, Herbs de Provence or Smoked Paprika to mix it up.

Table of contents

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How to Store

  • Serve: Don’t leave the patties out for more than 2 hours at room temperature. The sandwiches are best served freshly assembled.
  • 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. Freeze them on a baking tray for an hour then wrap them individually in plastic wrap before storing in a freezer bag.

Variations

  • Sandwich toppings: Try some pickles, shallots, garlic aioli, capers and melted cheese to bring your crab cake sandwich to the next level.
  • 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 seafood taste. Stir well before you cook it.
  • Dijon mustard: The flavor of 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 diced hot pepper into the crab mixture or add a dash of red pepper flakes for a 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.

More Tasty Seafood Sandwich Recipes

Thick crab cake on a soft bun, garnished with tomato and lettuce.

The following photos were used in previous versions of this post:

Collage of assembled sandwiches on wooden plate

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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. Read my disclosure and copyright policy. This post may contain affiliate links.

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