Crab Cake Sandwich* Recipe
Jumbo lump crab cake, served on a brioche bun, dressed with lettuce, tomato, and remoulade
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Ingredients
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Crab Cake
Sandwich Assembly
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently fold together the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped parsley, and breadcrumbs. Season with salt and black pepper to taste.
- 2
Form Crab Cakes
Carefully shape the mixture into 4 equal-sized crab cakes, about 3 inches in diameter. Ensure they hold together well.
- 3
Chill Crab Cakes
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to firm up.
Cooking Crab Cakes
- 4
Heat Oil
In a large skillet, heat a few tablespoons of oil over medium heat until shimmering.
- 5
Cook Crab Cakes
Gently place the crab cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6
Drain Excess Oil
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Sandwich Assembly
- 7
Toast Buns
Lightly toast the brioche buns in the same skillet until golden brown.
- 8
Assemble Sandwiches
On the bottom half of each toasted bun, place a lettuce leaf, followed by a crab cake, a slice of tomato, and a generous drizzle of remoulade sauce. Top with the other half of the bun.
- 9
Serve
Serve the crab cake sandwiches immediately, enjoying the delicious flavors!
