Crab Cake Sandwich Recipe
Make Crab Cake Sandwich Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Sandwich assembly & sauce
Method
Crab cakes
- 1
Prepare crab mixture
Place lump crab meat in a large bowl and gently pick through to remove any shells. Be careful to keep large lumps intact. Add panko breadcrumbs, mayonnaise, egg, Dijon, lemon juice, Worcestershire, hot sauce, chopped parsley, sliced scallions, Old Bay, kosher salt, and black pepper. Using a rubber spatula, fold ingredients together gently until combined — do not overmix, keep crab lumps.
- 2
Form cakes
Divide the mixture into 4 equal portions (about 4 ounces each). Lightly wet your hands and shape each portion into a compact patty about 3.5–4 inches in diameter and 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes (this firms them so they hold during cooking).
- 3
Pan-fry
Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil and 2 tablespoons butter; when butter is foaming and oil is shimmering, add crab cakes (do not overcrowd; cook in batches if needed). Cook until golden brown on first side, 3–4 minutes. Carefully flip and cook the second side 3–4 minutes more, until crust is golden and internal temperature reaches 145°F and centers are hot. Transfer cooked cakes to a wire rack set over a sheet pan and keep warm in a low oven (200°F) if needed.
Sandwich assembly & sauce
- 4
Make sandwich sauce
In a small bowl, whisk together 1/2 cup mayonnaise, lemon zest, chopped capers (if using), 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add more lemon or hot sauce to preference.
- 5
- 6
Assemble sandwiches
Spread about 1 tablespoon (approximately) of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then a warm crab cake, top with a tomato slice, a few rings of red onion and pickles if using. Spoon a little extra sauce on the top bun and close the sandwich. Serve immediately.
- 7
Serving suggestion
Serve 1 crab cake sandwich per person with lemon wedges on the side and a simple side like fries, coleslaw, or a green salad. Leftover crab cakes can be refrigerated up to 2 days.