Crab Cake Sandwich Recipe
6 oz made with Jumbo lump, broiled and served with roasted red pepper tarter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Roasted Red Pepper Tartar Sauce
Sandwich Assembly
Method
Crab Cake Preparation
- 1
Mixing the Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, panko breadcrumbs, chopped parsley, salt, and black pepper. Make sure not to break up the crab meat too much.
- 2
Forming the Cakes
Once the mixture is well combined, divide it into 4 equal portions and gently form each portion into a cake about 1 inch thick.
- 3
Chilling the Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 4
Broiling the Cakes
Preheat the broiler. Place the crab cakes under the broiler for about 5-6 minutes on each side or until golden brown and cooked through.
Roasted Red Pepper Tartar Sauce Preparation
- 5
Making the Sauce
In a small bowl, mix together the chopped roasted red peppers, mayonnaise, lemon juice, capers, salt, and black pepper until well combined. Adjust seasoning to taste.
Sandwich Assembly
- 6
Assembling the Sandwich
Toast the burger buns lightly. On each bun, place a lettuce leaf, a crab cake, a slice of tomato, and a generous dollop of roasted red pepper tartar sauce. Top with the other half of the bun.
- 7
Serving
Serve the crab cake sandwiches immediately, with extra tartar sauce on the side if desired.