Crab Cake Sandwich Recipe

Prepare crab mixture

Gently pick through the lump crab meat with your fingers to remove any shells or cartilage. In a large bowl, combine panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, beaten egg, chopped parsley, salt and black pepper. Fold the crab meat into the mixture gently, trying not to break up the lumps. The mixture should hold together when pressed; if too wet, add up to 1 tablespoon extra panko.

Form cakes

Portion the mixture into 4 equal portions (about 4 oz each). Using lightly oiled hands or a ring mold, shape each portion into a compact patty about 3 to 3.5 inches wide and 1 inch thick. Place formed cakes on a parchment-lined tray and chill in the refrigerator for at least 20 minutes (this helps them hold their shape when searing).

Pan-sear crab cakes

Heat a large skillet over medium heat and add butter and oil. When butter is foamy and the pan is hot (but not smoking), place crab cakes in the pan leaving space between them. Cook without moving for 3 to 4 minutes until a deep golden-brown crust forms. Carefully flip and cook the second side for another 3 to 4 minutes until browned and cooked through (internal temperature about 145°F / 63°C). If crust is browning too quickly, reduce heat to medium-low. Transfer cooked crab cakes to a wire rack or paper towel-lined plate and keep warm.

In a small bowl, whisk together mayonnaise, Dijon mustard, Creole or whole-grain mustard, hot sauce, chopped capers, diced cornichons, lemon juice, paprika, smoked paprika (if using), cayenne, salt and pepper until smooth and well combined. Taste and adjust seasoning — more lemon for brightness, more hot sauce or cayenne for heat. Refrigerate until ready to assemble; sauce can be made up to 24 hours ahead to develop flavor.

Toast buns: heat a skillet or griddle over medium heat. Butter the cut sides of the brioche rolls and toast, buttered-side down, until golden and slightly crisp, about 1 to 2 minutes. Remove from heat.

Prepare tomato and lettuce: slice the tomato into 1/4-inch thick slices. Lightly season tomato slices with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Rinse and pat dry lettuce leaves.

Assemble sandwiches: spread about 2 tablespoons of remoulade on the bottom half of each toasted brioche roll. Place a lettuce leaf on the sauce, then a slice or two of tomato. Gently set a warm crab cake on top of the tomato. Spoon an additional 1 tablespoon of remoulade on top of the crab cake if desired, then cap with the top half of the roll. Serve immediately with lemon wedges on the side for squeezing over the crab cake.