Crab Cake Sandwiches With Remoulade Sauce
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.
Servings: 4 servings
Ingredients
For The Crab Cakes
- ¼ cup mayonnaise
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh chives, finely chopped
- ¼ teaspoon Old Bay Seasoning
- pinch salt and pepper
- ½ cup crushed saltine crackers
- 1 pound lump crab meat, well drained and inspected for shells
- 1 tablespoon unsalted butter for frying
- 4 brioche buns, toasted (optional but highly recommended)
- lettuce leaves
- tomato slices
- onion slices
For The Remoulade Sauce
- ½ cup mayonnaise
- 1 teaspoon hot sauce, I like Frank's
- ½ teaspoon Dijon mustard
- 1 teaspoon pickle relish
- 1 teaspoon chives, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon Old Bay Seasoning
- ½ teaspoon paprika
Instructions
Crab Cakes
- Add the mayo, egg, Worcestershire sauce, mustard, chives, Old Bay, salt and pepper and saltines to a large bowl and combine. Gently fold the crab meat into the mixture using a rubber spatula or large spoon. Turn the mixture over itself just until the crab is evenly coated and combined. Avoid overmixing, which can break up the crab and make the crab cakes dense instead of light and tender.
- Use your hands to make 4 uniform size cakes, firmly pressing them together. Place on a plate and refrigerate for an hour.
Remoulade Sauce
- Meanwhile mix together the remoulade sauce by adding the mayo, hot sauce, mustard, pickle relish, chives, lemon zest, lemon juice, Old Bay and paprika to a small bowl. Mix well and refrigerate so the flavors can develop.
Assembling the Sandwich
- Have the lettuce, tomato and onion sliced and ready to build the sandwiches. The crab cakes cook fast and its best to be ready.
- For extra flavor and texture, lightly toast the buns before assembling the sandwiches. Melt butter in a skillet over medium heat and place the buns cut-side down. Cook for 1 to 2 minutes until golden brown and crisp around the edges.
- Heat a large skillet over medium heat. If the skillet is not large enough to fit all of the crab cakes without crowding fry in batches. Add the butter and melt until hot and bubbling. Carefully add the cakes to the hot butter and fry for 2-4 minutes per side and then gently flip using a fish spatula or a very thin flexible spatula. Cook for another 2- 4 minutes until golden brown and lightly crisp on both sides.
- Add a spoonful of the remoulade to the bottom of a bun, add crab cake, lettuce, tomato, onion and the top bun with more remoulade. Serve immediately while hot!