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Crab Cake Sandwich Recipe

American · Main course · 32 min total

A classic East Coast favorite, these crispy crab cakes are packed with sweet lump crab meat and minimal filler, served on a toasted bun with tangy tartar sauce.

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 4 brioche burger buns, split and toasted
• 1/2 cup tartar sauce (store-bought or homemade)
• 4 leaves butter lettuce
• 4 slices ripe tomato

Instructions

1. In a large bowl, gently combine crab meat, panko, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, salt, and pepper. Form into 4 patties, about 3/4 inch thick.
2. Place patties on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
3. In a large nonstick skillet, melt butter over medium heat. Cook crab cakes until golden brown, about 4-5 minutes per side. Drain on paper towels.
4. Spread tartar sauce on both halves of each toasted bun. Place a crab cake on bottom bun, top with lettuce and tomato, then close sandwich.
5. Serve immediately with extra tartar sauce and lemon wedges if desired.

Tips

• For best results, use jumbo lump crab meat and handle gently to keep chunks intact.
• Chilling the patties helps them hold together during cooking.
• Substitute gluten-free breadcrumbs if needed.

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