Crab Cake Sandwich Recipe

Prepare crab mixture

Gently inspect the jumbo lump crab meat and remove any bits of shell. In a large bowl combine 3 tbs panko, 3 tbs mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, 1 tbsp fresh lemon juice, beaten egg, 2 tbs chopped parsley, 2 tbs chopped green onions, 1 tsp Old Bay, 1 tsp salt and 1/2 tsp black pepper. Fold in the crab meat carefully, taking care not to break up the lumps. Mix just until the binder evenly coats the crab.

Form cakes

Portion the mixture into 4 equal portions (about 4 ounces each). Gently form into patties roughly 3.5 inches in diameter and 3/4 inch thick. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm; this helps them hold together when cooking.

Cook cakes

Heat a large skillet over medium heat and add 2 tbs unsalted butter and 1 tbs vegetable oil. When butter foams and mixture is hot, add the crab cakes (work in batches if needed) and cook undisturbed 3–4 minutes until the bottom is golden brown. Carefully flip and cook 2–3 minutes more until both sides are golden and cakes are cooked through (internal temperature about 145°F if checked). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F).

While the crab cakes chill, whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp ketchup, 1 tsp fresh lemon juice, 1/2 tsp Worcestershire, 1 tsp minced cornichon or dill pickle, 1 tsp minced shallot, 1 tsp Old Bay, 1 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or acidity. Refrigerate until ready to assemble; flavors meld if made 30 minutes ahead.

Toast buns: Heat a skillet or griddle over medium heat. Spread softened butter on the cut sides of the 4 potato buns and toast, cut side down, until golden and crisp, about 1–2 minutes.

Assemble sandwiches: Spread about 1 generous tablespoon of Old Bay remoulade on the bottom half of each toasted bun. Place 2 leaves of Bibb lettuce on each bottom bun, top with a tomato slice, then place a warm crab cake on the tomato. Spoon another tablespoon of remoulade over the top of the crab cake (or spread on the top bun), close sandwich with the top bun.

Serve: Serve the crab cake sandwiches immediately with lemon wedges on the side and extra remoulade if desired. For an appetizer portion, cut each sandwich in half and serve on a platter.