Premium Crab Cake Sandwich Recipe
premium four-ounce lump crab cake on a brioche bun with tartar sauce, lettuce & tomato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake
Method
Preparation and Assembly
- 1
Make the Crab Cake Mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Gently fold the ingredients together until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Divide the mixture into four equal portions (about 4 ounces each) and form them into patties. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
Heat vegetable oil in a skillet over medium heat. Once hot, carefully add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- 5
Assemble the Sandwich
Toast the brioche buns until golden. Place a crab cake on the bottom half of each bun, add lettuce and tomato slices, and top with tartar sauce. Cover with the top half of the bun.
