Crab Cake Sandwiches With Remoulade Sauce (Maryland-Style)

There is something irresistible about a great crab cake sandwich. Tender, Maryland-style crab cakes packed with sweet lump crab meat are nestled on a buttery toasted brioche bun and topped with a creamy, tangy remoulade sauce. Every bite tastes like a meal from your favorite waterfront restaurant, yet it's surprisingly easy to make at home. Whether you're planning a summer dinner, weekend lunch, or special occasion meal, this crab cake sandwich is guaranteed to impress.

For more elevated restaurant-quality meals you can make at home, be sure to try these Salmon Bites with Bang Bang Sauce and Mushroom Truffle Risotto with Cast Iron Seared Scallops. Both recipes deliver impressive flavor and presentation, making them perfect for date nights, special occasions, or whenever you're craving something a little extraordinary.

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Why You'll Love These Crab Cake Sandwiches!

This savory crab sandwich is incredible: impressive, flavorful, and surprisingly easy to pull off even at home. It checks all the boxes you want for an elevated sandwich meal.

Here's why I think it's going to become one of your favorites as well:

• Restaurant-quality at home: Jumbo lump crab meat and a buttery, golden sear give these crab cake sandwiches that special-occasion feel without leaving your kitchen.
• The remoulade sauce is everything: Tangy, creamy, with just a little kick from hot sauce and Old Bay, it is the perfect crab cake sandwich sauce and honestly makes the whole dish.
• Simple ingredients, excellent flavor: No fancy fillers or heavy breading. The crab is the star, and the seasoning supports it beautifully.
• Make-ahead friendly: Both the crab cakes and the sauce can be prepped in advance, making this a stress-free meal when you're entertaining.
• Easy to customize: Pile on your favorite toppings. Swap the bun, or serve the crab cakes on a plate instead of a sandwich. This recipe works every way you try it.

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Rubber spatula or large spoon
• Large skillet
• Fish spatula or thin flexible spatula
• Plate for chilling
• Plastic wrap or lid for refrigerating

Key Ingredients

Lump crab meat: The star of this entire recipe. Use fresh refrigerated lump crab meat for the best flavor and texture. Well-drained and carefully inspected for shells is a must. Take your time here; it makes a difference.

Mayonnaise: Used in both the crab cakes and the remoulade. In the cakes, it acts as the binder that holds everything together while keeping the interior moist and tender. In the sauce, it creates that creamy, rich base.

Large egg: Works alongside the mayo to bind the crab cakes, helping them hold their shape during frying without making them dense.

Worcestershire sauce: A small amount adds bold, savory flavor and helps create restaurant-quality crab cakes.

Dijon mustard: Adds a mild tang and a touch of heat to both the crab cakes and the remoulade. It ties all the other flavors together beautifully.

Fresh chives: Used in both the crab cakes and the sauce. They add a gentle onion-y freshness without overpowering the delicate crab flavor

Old Bay seasoning: The classic Maryland seasoning that belongs in every crab cake recipe. It adds that signature coastal flavor. A little smoky, a little spicy, unmistakably Old Bay.

Crushed saltine crackers: A traditional ingredient that provides structure while keeping the crab cakes tender.

Unsalted butter: For frying the crab cakes to a beautiful golden brown. It adds richness and flavor that oil just can't replicate.

Brioche buns: Soft, slightly sweet, and buttery, brioche buns are the perfect home for a crab cake. Toasting them adds texture and keeps the bun from getting soggy.

Lettuce leaves: A cool, crisp layer that adds freshness and a little crunch to every bite.

Tomato slices: Juicy and fresh, they balance the richness of the crab cake and remoulade.

Onion slices: A sharp, savory layer that rounds out all the flavors in the sandwich.

Hot sauce: A little spice goes a long way in the remoulade. Frank's RedHot is my go-to. It adds flavor along with the kick, not just heat.

Pickle relish: Adds a sweet, tangy bite to the sauce, giving it a classic remoulade character.

Lemon zest and lemon juice: Lemon zest adds bright, aromatic citrus flavor right into the sauce, while fresh lemon juice lifts everything and adds acidity that balances the mayo.

Paprika: Adds a gentle smokiness and a beautiful warm color to the remoulade sauce.

Step-By-Step Instructions

Start by making the crab patty. Add the mayonnaise, egg, Worcestershire sauce, Dijon mustard, chives, Old Bay Seasoning, salt, and pepper, along with crushed saltine crackers, to a large bowl and stir until well incorporated. Now, gently fold in the lump crab meat using a rubber spatula or large spoon. You want to turn the mixture over itself just until the crab is evenly coated. Be careful not to overmix. Overworking the mixture will break up those beautiful lumps of crab, resulting in cakes that are dense rather than light and tender.

Once everything is well combined, use your hands to shape the mixture into 4 uniform crab cakes, pressing them together firmly so they hold their shape. Place them on a plate, cover loosely, and refrigerate for at least one hour. This chilling step is important. It helps the cakes firm up so they don't fall apart in the pan.

While the crab cakes are chilling, go ahead and make the remoulade. Add the mayonnaise, hot sauce, Dijon mustard, pickle relish, chives, lemon juice, Old Bay, and paprika to a small bowl and mix until smooth. Refrigerate the sauce while the crab cakes finish chilling so the flavors have time to come together. You'll notice it gets better the longer it sits!

Before you start cooking, have everything ready to build the sandwiches: lettuce, tomato slices, and onion slices all prepped and waiting. Crab cakes cook fast, and you'll want to be ready to assemble the moment they come out of the pan.

For the best results, lightly toast the brioche buns before building the sandwiches. Melt a small amount of butter in a skillet over medium heat, place the buns cut-side down, and cook for 1 to 2 minutes, until golden brown and crisp around the edges. Set them aside.

Heat a large skillet over medium heat. If all four crab cakes won't fit without crowding, work in batches. Crowding the pan causes them to steam instead of sear. Add the butter and let it melt until hot and bubbling. Carefully add the crab cakes and fry for 2 to 4 minutes per side, then gently flip using a fish spatula or a very thin, flexible spatula. Cook another 2 to 4 minutes until both sides are golden brown and lightly crisp.

To assemble, spread a generous spoonful of remoulade sauce on the bottom bun, add the crab cake, then layer on the lettuce, tomato, and onion. Spread more remoulade on the top bun and press it on. Serve immediately while everything is still hot!

Serving Suggestions

• Serve your Maryland-style crab cake sandwiches with a side of coleslaw and French fries for a classic seaside-inspired meal.
• Skip the bun and serve the crab cakes on a plate over a simple green salad with extra remoulade drizzled on top.
• Pair with a light corn salad or cucumber salad for a fresh, summery meal.

Make Ahead

Both components of this recipe can be made in advance, making things even easier.

The remoulade sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. In fact, it gets better with time as all those flavors meld together.

The crab cake mixture can be shaped into cakes and refrigerated for up to 24 hours before frying, making this a great option for entertaining. Just keep them covered on a plate until you're ready to cook.

Storage

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat in a skillet over medium heat with a little butter for the best texture, or in a 350°F oven for about 10 minutes. Avoid the microwave if you can. It makes them soft and takes away that beautiful crust.

Leftover remoulade keeps well in a sealed container in the refrigerator for up to 5 days. Give it a stir before serving.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!