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Crab Cake Sandwich Recipe

Name: Bud's at Silver Runs Crab Cake Sandwich Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 0.5 cups mayonnaise; 1 tbs Dijon mustard; 1 each large egg; 2 tbs fresh parsley, finely chopped; 2 each green onion, finely sliced (white and light green); 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1 tbs lemon zest (from 1 lemon); 1 tbs fresh lemon juice; 0.75 cups panko breadcrumbs; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbs vegetable oil (for frying); 2 tbs unsalted butter (for toasting buns); 0.5 cups mayonnaise; 1 tsp Dijon mustard; 1 tsp capers, rinsed and chopped; 1 tsp pickle relish (or finely chopped dill pickles); 0.5 tsp hot sauce (such as Tabasco); 0.5 tsp paprika; 0.5 tbs lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 4 each Kaiser rolls; 2 tbs butter (softened, for buns); 4 each lettuce leaves (Boston or butter lettuce); 1 each tomato, sliced; 4 each lemon wedges (for serving)

Inspired by Bud's at Silver Run

Time55m

Serves4

Served on grilled Kaiser

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Ingredients

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Crab Cakes

1 lb lump crab meat

1/2 cups Mayonnaise

1 tbs Dijon mustard

1 each large egg

2 tbs fresh parsley, finely chopped

2 each green onion, finely sliced (white and light green)

1 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

1 tbs lemon zest (from 1 lemon)

1 tbs fresh lemon juice

3/4 cups Panko breadcrumbs

1/2 tsp Celtic sea salt

1/4 tsp black pepper

3 tbs vegetable oil (for frying)

2 tbs unsalted butter (for toasting buns)

Remoulade Sauce

1/2 cups Mayonnaise

1 tsp Dijon mustard

1 tsp Capers, rinsed and chopped

1 tsp pickle relish (or finely chopped dill pickles)

1/2 tsp hot sauce (such as Tabasco)

1/2 tsp Watkins paprika

1/2 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Sandwich Build

4 each Kaiser rolls

2 tbs butter (softened, for buns)

4 each lettuce leaves (Boston or butter lettuce)

1 each tomato, sliced

4 each lemon wedges (for serving)

Method

Crab Cakes

Prepare filling

In a large bowl combine 1 lb lump crab meat (pick through for shells), 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 large beaten egg, 2 tbsp finely chopped parsley, 2 sliced green onions, 1 tsp Worcestershire sauce, 1 tsp Old Bay, 1 tbsp lemon zest, 1 tbsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold ingredients together with a rubber spatula to keep lumps of crab intact—do not overmix.

Add binder and shape

Fold in 3/4 cup panko breadcrumbs just until mixture holds together when pressed. Portion mixture into 4 equal cakes (about 4 oz / 110 g each). Shape into rounds roughly 3.5 inches in diameter and 3/4 in thick. Place formed cakes on a baking sheet and chill in refrigerator for 20–30 minutes to firm up—this helps them hold while frying.

Pan-fry crab cakes

Heat a large skillet over medium heat and add 3 tbsp vegetable oil. When oil shimmers, add crab cakes (work in batches if needed) and cook undisturbed 3–4 minutes until golden brown on first side. Carefully flip and cook another 3–4 minutes until deep golden and internal temperature reaches 145°F (63°C) or centers are hot and set. If cakes brown too quickly, reduce heat to medium-low. Transfer cooked cakes to a wire rack set over a baking sheet to keep crisp while finishing remaining cakes.

Remoulade Sauce

Whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp chopped capers, 1 tsp pickle relish, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/2 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning—add more hot sauce for heat or lemon for brightness. Refrigerate until ready to use.

Sandwich Build

Halve 4 Kaiser rolls and spread softened butter (about 2 tbsp total) on cut sides. Heat a griddle or skillet over medium-high and grill buttered cut sides until golden and crisp, about 1–2 minutes. Remove from heat.

Assemble sandwiches: spread about 1–2 tbsp remoulade sauce on bottom half of each toasted Kaiser. Place a lettuce leaf on sauce, add a crab cake, top with 1–2 tomato slices, and a small drizzle (or dollop) of remoulade on the tomato if desired. Close with top bun.

Serve: Transfer sandwiches to plates and serve immediately with lemon wedges on the side for squeezing over the crab cake. Optional sides: fries or a simple slaw. Makes 4 sandwiches.