Crab Cake Sandwich Recipe
5oz Crab Cake Topped with Slaw & Remoulade on a Brioche Roll with House Chips
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
Slaw
Remoulade
Sandwich Assembly
Method
Crab Cakes Preparation
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, panko bread crumbs, beaten egg, salt, and black pepper. Mix gently until just combined.
- 2
Form and Cook the Crab Cakes
Shape the mixture into 4 equal-sized cakes, about 5 oz each. In a large skillet, heat the olive oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown. Remove from skillet and set aside.
Slaw Preparation
- 3
Make the Slaw
In a separate bowl, combine the shredded green cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well coated and refrigerate for at least 15 minutes before serving.
Remoulade Preparation
- 4
Prepare the Remoulade
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce. Stir until smooth and adjust seasoning to taste.
Sandwich Assembly
- 5
Assemble the Sandwich
Slice the brioche rolls in half. Place a crab cake on the bottom half of each roll, top with a generous amount of slaw, and drizzle with remoulade. Place the top half of the roll on the sandwich. Serve with house chips on the side.
