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5 from 1 vote

The Best Crab Cake Sandwiches

Made with fresh lump crab meat, Old Bay seasoning and an array of other fresh ingredients, these crab cake sandwiches are a MUST make!
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Servings: 4
Author: Julie Chiou

Equipment

Ingredients 

  • 1 large egg
  • ¼ cup (56 g) mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh dill
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons Old Bay seasoning
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh lemon juice plus more for serving
  • 16 ounces (454 g) fresh lump crab meat* see notes below
  • ⅔ cup (40 g) Saltine cracker crumbs about 18 crackers
  • 3 tablespoons (42 g) melted salted butter divided
  • Brioche hamburger buns

Instructions

  • In a large bowl, whisk together egg, mayo, parsley, dill, Worcestershire sauce, dijon, garlic powder, old bay, lemon zest, and lemon juice.
    1 large egg, 1/4 cup mayonnaise, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh dill, 2 teaspoons Worcestershire sauce, 2 teaspoons dijon mustard, 1 teaspoon garlic powder, 1 1/2 teaspoons Old Bay seasoning, 1 tablespoon lemon zest, 1 teaspoon fresh lemon juice
  • Dump out lump crab meat on top then the cracker crumbs on top of the crab meat. GENTLY fold together everything until the sauce just coats the entire mixture. you don't want to stir or fold too much or you'll break up the crab meat.
    16 ounces fresh lump crab meat*, 2/3 cup Saltine cracker crumbs
  • Cover mixture and refrigerate for 30 minutes.
  • In the meantime, preheat oven to 450 °F (232 °C) and prepare homemade tartar sauce. Brush the surface of a rimmed baking sheet with 1 tbsp of the melted butter.
    1 tablespoons melted salted butter
  • Once mixture has chilled for 30 minutes, using a 1/2 cup scoop, scoop mixture and put it onto the prepared baking sheet. DO NOT press flat. Literally just plop the mixture onto the baking sheet and use your hands to gently cup the cake into a mound to make sure no loose filling is on the side. Repeat until all mixture is used up. I usually can get 5-6 crab cakes.
  • Brush the tops of the crab cakes with the remaining melted butter. I don't actually forcefully brush but more like dab lol
    2 tablespoons melted salted butter
  • Bake for 14 minutes or until the crab cakes are nice and brown on top.
  • Remove from oven and let cool for 5 minutes then assemble sandwich.
  • While crab cakes are cooling, toast brioche buns.
    Brioche hamburger buns
  • To assemble sandwich: place crab cake onto bottom bun, spread a generous amount of tartar sauce on top bun then top onto the crab cake. I like smashing it down a bit to flatten the crab cake a little.
  • Serve with a slice of lemon.

Notes

Very important: use lump crab meat not jumbo lump or claw meat, but lump. They usually come in 8 oz. containers so you'll need two containers.
Also very important: do not use canned crab meat. It just doesn't bind as well and your crab cakes may fall apart. The best is to use fresh crab meat and you can usually find the containers at the seafood counter at your local grocery store.

Nutrition

Serving: 1 sandwich | Calories: 341 kcal | Carbohydrates: 11 g | Protein: 24 g | Fat: 22 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 1306 mg | Potassium: 322 mg | Fiber: 1 g | Sugar: 1 g

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