Crab Cake Sandwich Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove shells and cartilage; keep lumps as large as possible. In a large bowl, whisk together 1/2 cup mayonnaise, egg, Dijon mustard, Worcestershire, Old Bay, salt, pepper, lemon zest, chopped parsley and sliced green onion until combined.

Combine with crumbs

Fold in the panko breadcrumbs gently until mixture holds together but still has noticeable lumps of crab (do not overmix). If the mixture seems too loose, add up to 2 tablespoons more panko.

Portion and chill

Form the mixture into 4 even patties (about 5–6 oz each), pressing gently to hold shape. Place patties on a parchment-lined tray, cover, and chill in the refrigerator for at least 30 minutes to firm up (this helps them hold when frying or blackening).

Cook — Fried method

Heat a large skillet over medium heat and add 2 tablespoons neutral oil. When oil shimmers, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until deep golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain.

Cook — Broiled method

Preheat broiler and place chilled patties on a lightly oiled baking sheet. Brush tops lightly with melted butter or oil. Broil about 4–6 inches from heat for 3–4 minutes per side (watch carefully) until golden and heated through.

Cook — Blackened method

Heat a cast-iron skillet over high heat until very hot. Lightly dredge patties in a small amount of additional panko or seasoning if desired. Add 1 tablespoon oil to the pan and sear patties 2–3 minutes per side until a dark, charred crust develops (handle carefully to avoid burning); finish in a 375°F oven 3–4 minutes if needed.

In a small bowl, whisk together 1/2 cup mayonnaise, Creole or Dijon mustard, lemon juice, finely minced jalapeño, chopped capers, hot sauce, smoked paprika, grated garlic, salt, and black pepper until smooth. Taste and adjust heat/salt. Refrigerate at least 15 minutes to let flavors meld.

Prepare fries (fried)

If frying: Heat oil in a deep pot to 350°F (180°C). Cut potatoes into 1/3-inch sticks, rinse and dry thoroughly. Fry in batches 3–4 minutes until pale golden, remove and drain, then increase oil to 375°F and fry a second time 2–3 minutes until crisp and golden. Drain on paper towels and season with coarse salt.

Prepare fries (oven)

If baking: toss potato sticks with 2–3 tablespoons oil, spread in a single layer on a baking sheet, roast at 425°F (220°C) for 25–30 minutes, turning halfway, until crisp and golden. Season with coarse salt.

Toast rolls

Heat a skillet over medium heat and melt 1 tablespoon butter. Place split rolls cut-side down and toast 1–2 minutes until golden. Remove from heat.

Spread about 1 tablespoon jalapeño remoulade on both cut sides of each toasted roll (reserve extra for serving). Place a lettuce leaf on the bottom half of the roll, add a slice of tomato, then top with a warm crab cake. Add a little extra remoulade on the crab cake if desired. Close sandwich with top roll.

Serve each sandwich with a generous handful of hand-cut fries and lemon wedge. Offer extra remoulade on the side. If making multiple cook methods, label accordingly (Fried, Broiled, or Blackened).