Crab Cake Sandwich Recipe
coleslaw, pickles, old bay remoulade
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Ingredients
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Crab Cakes
Old Bay Remoulade
Coleslaw
Assembly
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and black pepper until everything is well mixed but the crab meat remains somewhat chunky.
- 2
Form the Crab Cakes
Divide the mixture into 4 equal portions and shape each portion into a patty, about 1 inch thick. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and heated through. Remove from the skillet and set aside.
Old Bay Remoulade
- 4
Mix the Remoulade
In a small bowl, combine the mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and hot sauce. Mix well until all ingredients are fully incorporated. Set aside in the refrigerator until ready to serve.
Coleslaw
- 5
Prepare the Coleslaw
In a large bowl, combine the shredded green cabbage and grated carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots, and toss until everything is well coated. Refrigerate for at least 20 minutes before serving.
Assembly
- 6
Assemble the Sandwich
Toast the hamburger buns lightly. On the bottom half of each bun, place a lettuce leaf, followed by a crab cake, a generous spoonful of Old Bay remoulade, a scoop of coleslaw, and a few pickles. Top with the other half of the bun and serve immediately.
