Crab Cake Sandwich Recipe

Prepare crab mixture

Gently pick through 1 lb lump crab meat and remove any shells. Place crab in a large bowl and break up any very large lumps gently so meat stays in chunks.

Mix binding ingredients

In a separate bowl combine 1/2 cup mayonnaise, 1 large egg, 1 tbsp Dijon mustard, 1 tsp Worcestershire, 1 tbsp lemon juice, 2 tbsp finely chopped parsley, sliced green onions, 1 tsp Old Bay, 3/4 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth.

Combine with breadcrumbs

Add the mayonnaise mixture to the crab and fold gently until mostly combined. Fold in 1 1/2 cups of the panko at first and test the consistency: mixture should hold together when gently pressed into a patty. If still too wet, gradually fold in remaining panko (up to the full 3 cups) a little at a time. Take care not to overwork the crab.

Form patties and chill

Portion mixture into four equal portions (about 4 oz each) and shape into 3/4- to 1-inch thick rounds. Place patties on a tray lined with parchment and refrigerate for at least 30 minutes (this firms them so they won't fall apart when frying).

Cook crab cakes

Heat a large skillet over medium heat. Add 2 tbsp butter and 1 tbsp neutral oil. When butter foams and oil shimmers, gently add crab cakes (don’t crowd; cook in batches if necessary). Cook 3–4 minutes per side until deep golden brown and an instant-read thermometer in the center reads 145°F (or until internal temp is opaque and hot). If cakes brown too quickly, reduce heat to medium-low and finish cooking 1–2 minutes per side. Transfer cooked cakes to a paper-towel-lined plate and keep warm in a low oven (200°F) while finishing remaining cakes.

While crab cakes chill, make the sauce: whisk together 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tsp chopped capers, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp hot sauce (optional), 1 tsp chopped parsley, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning with more lemon or salt if needed. Chill in refrigerator until ready to assemble.

Toast buns

Split 4 rolls and spread a thin layer of the 2 tbsp butter on cut sides. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1.5 tbsp tartar-style sauce on the bottom half of each toasted bun. Place a lettuce leaf, then a hot crab cake, 2 tomato slices, 2 slices red onion, and a little more sauce on top if desired. Close with the top bun.

Serve

Serve immediately with lemon wedges on the side and extra sauce. Leftover crab cakes can be refrigerated for up to 2 days and reheated gently in a 350°F oven until warmed through.