Crab Cake Sandwich Recipe

Prepare crab mixture

In a large bowl, gently pick through the lump crabmeat and remove any shells. Be careful to keep lumps intact. Add the finely diced celery, diced green onion, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, 1 tablespoon Old Bay seasoning, kosher salt, and black pepper. Using a large spoon or your hands gently fold until combined; avoid overworking so the crab stays in chunks.

Form patties

Divide the mixture into 4 even portions (about 4 oz each). With lightly oiled hands, shape each portion into a 3- to 3.5-inch round patty about 3/4-inch thick. Place on a baking sheet lined with parchment and refrigerate at least 30 minutes to firm up (this helps them hold during searing).

Sear crab cakes

Heat a large skillet over medium heat and add the neutral oil and 1 tablespoon butter. When the butter foam subsides and the pan is hot, carefully add the crab cakes (work in batches if needed). Cook undisturbed 3–4 minutes until golden brown on the bottom. Gently flip and add the remaining 1 tablespoon butter; cook 2–3 more minutes until golden and cooked through (internal temp ~145°F). Transfer to a wire rack and keep warm. If a cake is browning too quickly, reduce heat slightly.

In a small saucepan combine 2 cups water, 1/4 cup white wine (optional), 1 tablespoon Old Bay seasoning, 1 bay leaf, and 1/4 teaspoon kosher salt. Bring just to a gentle simmer over medium heat (do not vigorously boil). Add the peeled & deveined shrimp, stir once, and remove the pan from the heat. Cover and let the shrimp poach in the hot liquid for 3–4 minutes until they are opaque and just cooked through. Immediately transfer shrimp to an ice bath to stop cooking, then drain and pat dry. Keep refrigerated until assembly.

Whisk together 1/2 cup ketchup, 1 teaspoon prepared horseradish, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon liquid smoke (if using). Taste and adjust heat or smoke. Chill until ready to use. This sauce will be spooned onto the sandwich and can also be served with the poached shrimp.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon grated garlic, 3/4 teaspoon Old Bay seasoning, and 1/8 teaspoon kosher salt. Whisk until smooth and adjust seasoning. Refrigerate until assembly. This is for spreading on the buns.

In a medium bowl toss together the thinly sliced green and red cabbage and shredded carrot. In a small bowl whisk apple cider vinegar, 2 tablespoons mayo, 1/2 teaspoon brown sugar, 1/2 teaspoon yellow mustard, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Let sit 10–15 minutes to soften and marry flavors, then taste and adjust seasoning.

Toast buns: Spread softened butter on cut sides of buns. Heat a skillet or griddle over medium heat and toast the buns cut-side down until golden, 1–2 minutes. Remove and set aside.

Build sandwich: Spread about 1 tablespoon Old Bay aioli on the bottom bun. Place one warm crab cake on the aioli. Spoon about 1 tablespoon smoked cocktail sauce over the crab cake. Add a generous 1/3 to 1/2 cup NC slaw on top of the sauce. Arrange 2 poached Old Bay shrimp on the slaw for the 'old bay poached shrimp' element. Finish with a drizzle of additional cocktail sauce if desired and the top bun. Garnish plate with a lemon wedge and chopped parsley or chives.

Serve: Serve immediately while crab cake is warm and bun is toasted. Provide extra smoked cocktail sauce and lemon wedges on the side.