Crab Cake Sandwich Recipe

Prepare crabmeat

Pick through the lump crabmeat to remove any shells or cartilage and transfer to a large mixing bowl; handle gently to preserve lumps.

Make binding mixture

In a small bowl, whisk together 1/4 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, lemon zest, lemon juice, chopped parsley, and chopped green onions until smooth.

Combine crab mixture

Pour the binding mixture over the crabmeat. Add 1/4 cup fine dry breadcrumbs and 1/2 cup panko breadcrumbs to the bowl, along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using a wide spatula or wooden spoon, fold gently until ingredients are evenly distributed and mixture holds together when pressed. Avoid overworking to keep lumps intact.

Chill

Cover the bowl and refrigerate the mixture for 20–30 minutes. Chilling firms the mixture and helps the cakes hold their shape while cooking.

Form patties

Divide the crab mixture into 4 equal portions (about 1/4 cup - 3/8 cup each) and gently shape each into a compact patty about 3/4 inch thick and roughly the diameter of the brioche bun. Lightly press remaining 1/4 cup panko onto both sides of each patty to create a crisp exterior.

Heat pan

Heat a large nonstick or stainless skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil; heat until butter foams but does not brown (about 1–2 minutes).

Pan-fry crab cakes

Carefully place the crab cakes in the skillet (work in batches if necessary without crowding). Cook undisturbed for 3–4 minutes until the underside is golden brown and crisp. Gently flip with a spatula and cook the other side 3–4 minutes until cooked through and golden. The internal temperature should reach 145°F (63°C) or the cake should feel firm and opaque.

Keep warm

Transfer cooked crab cakes to a plate lined with paper towels or a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while you toast buns and assemble sandwiches.

Toast buns

Split the brioche buns and brush cut sides lightly with room-temperature butter. Place buns cut-side down in a clean skillet over medium heat or on a griddle and toast until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 45–60 seconds watching carefully.

Prepare mayonnaise spread

In a small bowl, mix 1/4 cup mayonnaise with 1 teaspoon Dijon mustard (if using). Spread a tablespoon of the mixture on the bottom half of each toasted bun and a light smear on the top half if desired.

Assemble sandwich

Place a leaf of lettuce on the bottom bun, top with a slice or two of tomato, then set a warm crab cake on top. Add pickles if using, then spread the top bun and close the sandwich. Serve with lemon wedges on the side for squeezing over the crab cake.

Serve

Serve immediately while crab cakes are hot and buns are crisp. Offer optional tartar-style sauce on the side (see optional sauce directions) and extra lemon wedges.

Combine 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 teaspoon lemon juice, and 1 tablespoon chopped dill or parsley with the reserved mayonnaise mixture or 2–3 tablespoons additional mayonnaise. Stir to combine and season to taste with salt and pepper. Chill briefly before serving. Spoon on the bun or serve on the side.